Revolutionize Your Dinner with Homemade Teriyaki Chicken

Are you tired of the same old, run-of-the-mill takeout options? Well, you’re in for a treat! Today, we’re diving headfirst into the magnificent world of homemade Teriyaki Chicken. This recipe is so good, it makes your usual takeout seem like a joke.

Unraveling the Magic of Homemade Teriyaki Chicken

This recipe is all about simplicity, quality ingredients, and a dash of love. The star of our show today is the humble chicken, which we’ll be transforming into a mouthwatering delight.

Start by choosing the best quality chicken you can find. You can use any cut you prefer, but boneless, skinless chicken thighs are a top pick for this recipe. You can find a great variety of chicken cuts here.

Tip: Make sure your chicken is fully defrosted before you start cooking. This will ensure even cooking and prevent any potential health risks associated with half-cooked poultry.

Creating the Perfect Teriyaki Sauce

The secret to this recipe’s success lies in the Teriyaki sauce. This sweet and tangy sauce is what gives the chicken its unique flavor profile.

You’ll need soy sauce, mirin, sake, and sugar. If you’re having trouble finding these ingredients locally, you can easily order them online.

Tip: Control the amount of sugar in your sauce if you’re watching your sugar intake. You can substitute it with honey or a sugar alternative.

Cooking the Chicken to Perfection

Now let’s get down to business! Start by marinating the chicken in the Teriyaki sauce for at least 30 minutes. The longer you let it marinate, the more intense the flavor will be.

Next, heat some oil in a pan and cook the chicken until it’s golden brown. Don’t forget to baste it with the remaining Teriyaki sauce for that extra kick of flavor.

Tip: To ensure your chicken is cooked perfectly, use a meat thermometer. The internal temperature should reach 165 degrees Fahrenheit.

And just like that, you’ve got yourself a homemade Teriyaki Chicken that will make every takeout pale in comparison. Serve it over steamed rice, garnish with sesame seeds and green onions, and enjoy the fruits of your labor. Your taste buds will thank you!

Homemade Teriyaki Chicken

Course: MainCuisine: Japanese


Prep time


Cooking time





An easy, delicious homemade teriyaki chicken recipe that will outshine any takeout!


  • 4 boneless, skinless chicken thighs

  • 1/2 cup soy sauce

  • 1/2 cup mirin

  • 1/4 cup sake

  • 2 tablespoons sugar

  • 2 tablespoons oil

  • Sesame seeds (for garnish)

  • Green onions (for garnish)


  • Combine soy sauce, mirin, sake, and sugar in a bowl. Stir until sugar is fully dissolved.
  • Marinate the chicken in the sauce for at least 30 minutes.
  • Heat oil in a pan over medium heat. Add the chicken and cook until golden brown on both sides.
  • Pour the remaining sauce over the chicken and continue to cook until the sauce is reduced to a thick glaze.
  • Serve the chicken over steamed rice, garnished with sesame seeds and green onions.


  • You can adjust the sweetness of the sauce by adding more or less sugar according to your taste.
  • If you don’t have sake, you can substitute it with dry sherry or Chinese rice wine.

Frequently Asked Questions

Q: Can I use chicken breast instead of thighs?
A: Yes, you can use chicken breast. However, the cooking time might be shorter as it can dry out faster than thighs.

Q: Is there a substitute for mirin?
A: Yes, you can substitute mirin with a mix of white wine and sugar.

Q: Can I make this gluten-free?
A: Yes, you can make this gluten-free by using gluten-free soy sauce.

Q: How long can I store the leftover Teriyaki Chicken?
A: You can store the leftovers in the refrigerator for up to 3 days.

Emma Bates
Emma Bates
Emma is a passionate and innovative food writer and recipe developer with a talent for reinventing classic dishes and a keen eye for emerging food trends. She excels in simplifying complex recipes, making gourmet cooking accessible to home chefs.

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