Pan-Glazed Chicken Teriyaki with Homemade Sauce

Name: Pan-Glazed Chicken Teriyaki with Homemade Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1.2 kg bone-in chicken thighs (skin on); 1/2 cup soy sauce; 1/2 cup mirin; 1/4 cup sake; 2 tbsp sugar; 2 cloves garlic (minced); 1 tbsp fresh ginger (grated)

45 min 4 servings Medium

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Pan-Glazed Chicken Teriyaki with Homemade Sauce

Discover the savoury delight of pan-glazed chicken thighs in a from-scratch teriyaki sauce, perfect for a weeknight dinner.

Prep

15 min

Cook

30 min

Total

45 min

Servings

Difficulty

Medium

Chicken teriyaki is a beloved dish that combines the savoury richness of soy sauce with the sweet balance of mirin and sake. Making your own teriyaki sauce at home allows you to control the flavours and avoid the preservatives often found in bottled versions. This recipe brings together bone-in chicken thighs, which are naturally juicy, and a homemade teriyaki glaze. This simple yet delicious dish can elevate your dinner routine, offering a restaurant-quality meal right from your kitchen.

Ingredients

Servings

For the Chicken

For the Teriyaki Sauce

Instructions

Prepare the Sauce

In a small saucepan, combine soy sauce, mirin, sake, sugar, garlic, and ginger. Bring to a simmer over medium heat, stirring until sugar dissolves. Reduce heat and let simmer for 5 minutes.

Pro tip: Adjust sweetness by adding more sugar if desired.

Marinate the Chicken

Place chicken thighs in a shallow dish and pour half of the teriyaki sauce over them. Turn to coat well. Marinate for at least 30 minutes at room temperature or in the fridge for up to 24 hours.

Pro tip: For more flavour, marinate longer.

Prepare the Pan

Preheat a large non-stick skillet over medium-high heat. Add a small amount of oil to coat the pan lightly.

Pro tip: Ensure the pan is hot before adding chicken to prevent sticking.

Cook the Chicken

Place chicken thighs skin-side down in the skillet. Cook for 7-8 minutes until skin is golden and crisp. Flip and cook for another 7-8 minutes, until the internal temperature reaches 165°F / 74°C.

Pro tip: Use a thermometer to check the internal temperature at the thickest part of the thigh.

Glaze the Chicken

Pour remaining teriyaki sauce over the chicken in the pan. Increase heat to high and cook for 3-4 minutes, basting the chicken with the sauce until it thickens and glazes the chicken.

Pro tip: Keep stirring the sauce to prevent burning.

Serve

Transfer chicken to a serving platter. Drizzle with any remaining sauce from the pan. Garnish with sliced green onions and sesame seeds if desired.

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Tips & Tricks

<ul><li>Use fresh ginger for the best flavour.</li><li>Marinate the chicken for at least 30 minutes for deeper taste.</li><li>Deglaze the pan with sake to capture all flavours.</li></ul>

Serving Suggestions

Serve your pan-glazed chicken teriyaki with a side of steamed jasmine rice and sautéed vegetables for a complete meal. If you're looking to prepare in advance, marinate the chicken and store it in the fridge for up to 24 hours. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Pair this dish with a crisp white wine or a light beer to enhance the flavours of the teriyaki sauce. Reheat leftovers gently to avoid drying out the chicken.