Super Simple Teriyaki Chicken is a classic Japanese inspired dish built around tender chicken thigh, sweet mirin and honey, and a glossy soy glaze reduced directly in the pan. This Super Simple Teriyaki Chicken recipe focuses on marinating for depth, searing on high heat and adding the sauce at the right moment to achieve deep caramelisation without burning.
Teriyaki refers to the shine created when soy and sugar based sauces reduce over heat. The key is allowing the chicken to colour first before adding the marinade back into the pan to form that sticky lacquer.
Cuisine
Japanese
Time
25 min
Servings
2 people
Ingredients
500g chicken thigh fillets
1 thumb-size piece ginger, roughly chopped
Vegetable oil
Steamed rice, to serve
The Marinade
4 tablespoons light soy sauce
4 tablespoons saké
3 tablespoons mirin
2 tablespoons honey
½ thumb-size piece ginger, finely chopped
Method
1. Roughly chop the ginger and divide in half. Finely chop one half for the marinade and reserve the other half for frying.
2. In a bowl mix light soy sauce, saké, mirin and honey. Stir until combined, then add the finely chopped ginger.
3. Butterfly the chicken thighs and slice into large chunky pieces. Add to the marinade and coat well. Marinate overnight if possible, or for at least 5 minutes if short on time.
4. Heat a frying pan or wok over high heat with a small drizzle of oil.
5. Add the reserved chopped ginger and fry briefly until fragrant and lightly crisping.
6. Add the marinated chicken pieces without pouring in all the liquid. Sear on high heat for around 3 minutes on one side until golden and caramelised.
7. Turn the chicken and cook the second side until just over halfway cooked and nicely coloured.
8. Pour in the remaining marinade and allow it to bubble vigorously. Let the sauce reduce and caramelise around the chicken.
9. Continue turning the chicken so it becomes evenly coated in a thick glossy glaze. Do not overcook.
10. Remove once the sauce is sticky and the chicken is fully cooked through. Serve immediately with steamed rice and spoon over any remaining glaze.
School of Wok Tips
• Always colour the chicken before adding the sauce.
• High heat encourages proper caramelisation.
• Do not add all the marinade at the start or it will boil instead of glaze.
• Stop cooking once the glaze thickens to avoid bitterness.
FAQs
Can I use chicken breast instead?
Yes? Reduce cooking time slightly as breast meat cooks faster and can dry out.
Why add the sauce later?
Adding it too early prevents proper searing and stops the glaze from forming.
Can I barbecue teriyaki chicken?
Yes? Grill first, then brush with the reduced sauce at the end to avoid burning the honey.
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