Teriyaki chicken with shiny sauce, sesame seeds, spring onions and rice
Japanese Recipe

Teriyaki chicken

For teriyaki chicken, the meat is first sautéed vigorously, then reduced in the same pan until it coats the chicken brilliantly, creating flavour without the need for heavy marinade.

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Total time 30 min
Calories 560 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Teriyaki chicken with shiny sauce

Teriyaki means that the sauce brings shine to the meat when cooked. Soy sauce adds salt, mirin and sugar for sweetness, sake rounds off the dish. It is important to boil the sauce but not to let it burn.

Lunch Dinner Meat Japanese Recipes

Recipe

Teriyaki chicken

Teriyaki chicken is briefly fried and glazed in a shiny sauce of soy sauce, mirin, sake and sugar. Chicken leg meat remains particularly juicy.

Ingredients

4 servings

Method

  1. 1

    Stir sauce

    Mix soy sauce, mirin, sake or water, sugar and optional ginger.

  2. 2

    Roast chicken

    Pat the chicken dry and fry in oil, with the skin side down for the leg meat.

  3. 3

    Cook through

    Reduce heat and let the chicken simmer. Drain excess fat if necessary.

  4. 4

    Glazing

    Add the sauce to the pan and boil until it sticks brilliantly to the meat.

  5. 5

    Serve

    Slice the chicken and serve with rice, vegetables, sesame seeds and spring onions.

Kitchen know-how

Tips for Teriyaki chicken

Reduce sauce

Teriyaki sauce only becomes shiny when cooked, but it remains thin when served too early.

Don't get burned

Sugar and mirin caramelise quickly. Lower the heat as soon as the sauce thickens.

Leg meat remains juicy

Chicken leg meat forgives heat better than breast and remains particularly juicy.

Variations

How to adapt this recipe

Fry salmon fillets briefly and glaze with the same teriyaki sauce. Do not cook too long.

Squeeze firm tofu, sauté and glaze in the sauce.

Nutrition per serving

560kcal
38.0 gCarbohydrates
38.0 gProtein
26.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Teriyaki chicken

Classic are soy sauce, mirin, sake and sugar. The sauce is boiled until it shines.

Caramelization is quick with sugar and mirin. As soon as the sauce thickens, the heat should be reduced.

Leg meat remains particularly juicy. Chicken breast works, but should be cooked shorter.

Rice, steamed broccoli, cucumber salad, edamame or fried vegetables go well.

Keep cooking

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