Easy Teriyaki Chicken

Ingredients

• 907 g (2 pounds)boneless chicken thighs with skin, or chicken breast (about 4–5 pieces)
• 2 teaspoons (10 ml)salt
• 2 teaspoons (10 ml)sugar
• 3 teaspoons (15 ml)mirin
• 2–3 tablespoons (30–45 ml)oil, for frying
• 1 teaspoon (5 ml)sesame seeds, for garnishing
• 1 stalkspring onion, thinly sliced, for garnishing
• 60 ml (¼ cup)soy sauce
• 60 ml (¼ cup)mirin
• 60 ml (¼ cup)honey
• 60 ml (¼ cup)water

Instructions

1. 1

   Marinate the chicken

   Put the chicken in a bowl with the salt, sugar and 3 teaspoons (15 ml) of mirin. Mix well, cover and leave to marinate for at least 30 minutes.

2. 2

   Reduce the sauce

   While the chicken marinates, combine the soy sauce, 60 ml (¼ cup) of mirin, honey and water in a saucepan. Bring to a simmer over medium heat and cook until reduced by half and slightly thickened. Set aside.

3. 3

   Fry the chicken

   Heat the oil in a frying pan over medium-high heat. Fry the chicken skin-side down first for 3–5 minutes, or until golden and crisp, then turn and cook the other side in the same way.

4. 4

   Slice and serve

   Transfer the chicken to a chopping board and cut it into bite-sized pieces. Arrange on a serving dish, drizzle with the teriyaki sauce and finish with sesame seeds and sliced spring onion.

What is teriyaki chicken?

Teriyaki is a Japanese style of cooking in which food is glazed with a shiny, sweet-savoury sauce. This version uses chicken, soy sauce, mirin and honey for a simple home-cooked take on the familiar combination.

The recipe’s contrast comes from crisping the chicken in a pan and finishing it with a reduced sauce. Spring onion and sesame seeds add a fresh, nutty garnish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 447 calories, 26g protein, 19g carbs, 30g fat.

The chicken supplies most of the protein and fat, while the honey and sugar contribute carbohydrates; the sauce also adds fat-free carbohydrates from its sweet ingredients. Serve a portion with vegetables and rice, adjusting the rice to suit how filling you want the plate to be.

Choosing the chicken

Skin-on thighs: these are the recipe’s first choice and can develop a crisp surface when fried skin-side down. Keep the skin in contact with the pan while it browns.

Chicken breast: this is offered as an alternative. As it can cook differently from thighs, use the recipe’s visual cues and check that the chicken is cooked through before serving.

The two mirin additions

Marinade: the first 3 teaspoons of mirin are mixed with the chicken, salt and sugar before frying. Give the chicken at least 30 minutes in this mixture.

Sauce: the separate 60 ml of mirin goes into the saucepan with soy sauce, honey and water. Simmer until the liquid has reduced by half and thickened slightly.

Getting a crisp finish

Skin first: start with the skin side against the hot, oiled pan and fry it for 3–5 minutes, until golden and crisp. Turn the chicken and cook the other side in the same way.

Sauce later: the method adds the sauce after frying, so the chicken can brown before it is coated. Drizzle it over the sliced chicken just before serving.

How to tell when it is ready

Chicken: look for a golden, crisp surface after the first side has fried for 3–5 minutes. The recipe does not give a total frying time, so check the thickest part to ensure it is cooked through.

Sauce: stop simmering once it has reduced by half and looks slightly thicker. It should be ready to drizzle over the chicken rather than remain as thin as water.

Serving ideas

Rice: serve the chicken with rice to make a filling plate and catch the extra sauce. Plain steamed rice keeps the sweet-savoury glaze at the centre of the meal.

Vegetables: add steamed or quickly cooked vegetables alongside for colour and crunch. Finish the chicken with the sliced spring onion and sesame seeds as directed.

Recipe notes & tips

• Leave the chicken to marinate for at least 30 minutes for the recipe’s stated resting time.
• Prepare the sauce while the chicken marinates to make good use of the waiting time.
• Keep the pan at medium-high heat so the chicken can brown as it fries.
• Start skin-side down when using skin-on thighs to crisp the skin.
• Slice the chicken after frying, then drizzle over the sauce just before serving.

Variations

• Use chicken breast: swap in about 4–5 pieces as suggested, and check carefully for doneness.
• Add garlic: include crushed garlic in the sauce for a more aromatic glaze.
• Add ginger: simmer grated ginger with the sauce for a warm, fragrant note.
• Serve with rice: spoon the chicken and sauce over rice for a more substantial meal.
• Add vegetables: serve with steamed greens or other vegetables for extra colour and crunch.

Common mistakes to avoid

• Skipping the marinade: allow at least 30 minutes for the chicken to sit with the salt, sugar and mirin.
• Turning too soon: leave the skin side frying for 3–5 minutes, until golden and crisp, before flipping.
• Over-reducing the sauce: take it off the heat when it has reduced by half and thickened slightly.
• Saucing before frying: fry the chicken first, then drizzle with sauce so its surface can brown.
• Cutting before frying: cook the chicken whole as directed, then slice it into bite-sized pieces.

How to store

Refrigerate leftover chicken and sauce in a covered container within 2 hours, and use within 3–4 days. Reheat until steaming hot throughout; the skin may soften after storage.

Frequently asked questions