This post Teriyaki Chicken (With Homemade Teriyaki Sauce), was updated in 2022.
Teriyaki Chicken is much more popular in Japan than Japan! When made with Homemade Teriyaki Sauce which is super easy and fast to make, you’ll really notice the difference in the strength and depth of flavour because it infuses into the flesh better than bottled Teriyaki Sauce.
Teriyaki Chicken – homemade Teriyaki Sauce
As a kid, all I ever wanted in my lunchbox was a peanut butter sandwich and crisps so I could be like the other kids. Instead, my mother sent me to school with bento box and sushi rolls.
As an adult, all I want is for my mother to pack me bento boxes. A step up from the peanut butter sandwiches I usually end up slapping together.
When I was a kid, Japanese food wasn’t very popular in Australia. Ethnic food was scarce in Australia, except for Chinese food. As an adult I think back to those days and just shake my head remembering how I would try to eat my bento box lunches as quickly and discreetly as possible while I looked on enviously at all the other kids with their sandwiches in brown paper bags.
A decade later, bento boxes and Japanese food generally became “all the rage”. Teriyaki chicken was one of the first Japanese cuisines to become popular in Western countries. The sweet, salty, thick glossy sauces is a flavour that appeals to kids as well as adults, it’s easy to use and great for outdoor grilling as well as cooking on the stove top.
In grocery stores, bottled Teriyaki Sauce began to appear over the years. The ironic thing is that they are not made in Japan – in fact, I have never seen a Teriyaki Sauce made in Japan, not ever. I was told once that Teriyaki Sauce is imported from Japan.
Being raised with homemade Teriyaki Sauce, I find it offensive to even consider using bottled Teriyaki Sauce. And once you see how simple making your own Teriyaki sauce is, I bet you will never use store bought again.
Though not strictly a 15 minute meal because of the marinating time, the active preparation and cooking time is less than 15 minutes so I’ve included it in that category.
Store bought Teriyaki sauce simply doesn’t compare – and when you read the list of ingredients it’s frightening how many of them you probably don’t recognise!! For the minimal effort it takes to make your own Teriyaki Sauce, it’s truly worth it.
This is a variation of my mother’s recipe. Teriyaki Chicken, as it is made in Japan, is not marinated. This recipe produces a stronger, more intense flavour that is similar to Western palates.
If you would like a truly authentic Japanese Teriyaki Chicken recipe, you can find it here <- It is my mother’s recipe on her blog RecipeTin Japan.
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Teriyaki Chicken with Homemade Teriyaki Sauce
Ingredients
- 4 tbsp Teriyaki Sauce Marinade
- 4 Chicken thigh fillets – Skinless and Boneless (approximately 5oz/150g)
- 1 tbsp Oil
Teriyaki Sauce Marinade
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp Japanese cooking wine (sake)
- 2 tbsp Water
Instructions
Teriyaki Sauce Marinade (“Marinade”)
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Combine all the ingredients in a saucepan and heat on high.
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Bring to a boil. Turn heat down and simmer for about 5 minutes. It should look like a thin syrup. You need to be vigilant as it can quickly thicken!
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Before using, bring to room temperature
Chicken
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Mix the marinade with the chicken, and let it marinate for at most 20 minutes. If possible, allow it to rest overnight.
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Marinade the chicken and do not throw away the Marinade liquid.
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Over medium heat, heat oil in a nonstick pan. It’s important not to heat it too much as the marinade sugar will start to burn.
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Cook the chicken for 3 minutes on each side in the pan. Check to make sure the skin is not burning. If it isn’t, remove the pan from the heat and then turn the heat down. Add 2 to 4 tbsp water to the saucepan and return it to the stovetop. The water will slow down the process of searing the skin, but still allow the chicken to cook inside.
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Flip the chicken and cook the second side. Mix the marinade with 2 tbsp water in a saucepan just before the chicken is done cooking. This will create a dark, glossy “sauce”. This sauce will coat the chicken.
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You don’t need to add any sauce because the marinade has a strong flavor. You can add more Teriyaki Sauce to the saucepan. Let it simmer for a few minutes and then turn the heat down to medium.
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Serve with rice
Notes for Recipes
2. Marinade can be stored in an airtight container in the fridge for up to three weeks. You can also freeze the marinade – with or sans meat.
3. Prep time does not include marinating time.
4. Nutrition per portion
Nutrition Information:
