Teriyaki Chicken | Juicy & Glazed Japanese Classic Recipe

Juicy chicken glazed in sweet-savory soy sauce, made in just a frying pan. A Japanese home-cooking classic, easy enough for any night.

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About This Recipe

Teriyaki Chicken is a Japanese home-cooking classic — chicken thighs glazed and cooked in a sweet-savory sauce made with soy sauce, mirin, and sugar.

The deep, savory aroma of soy sauce mingles with the gentle sweetness of sugar and mirin, filling the kitchen with an irresistible fragrance as it cooks. The outside is beautifully caramelized, while the inside stays remarkably juicy — rich and satisfying, yet with a warmth that feels like home.

The sweet-savory flavor pairs naturally with steamed rice, making it easy to keep reaching for more. Today, "teriyaki" is recognized around the world, embraced not only in Japanese restaurants but adapted into countless other cuisines.

This recipe comes together in just a frying pan. With careful preparation and attention to how the chicken is cooked, the result is exceptionally moist and tender. Searing the skin side first draws out a deep, nutty aroma, while gentle heat seals in the umami and moisture — giving the chicken a surprisingly succulent texture. The sauce clings to every surface, rich but never heavy, and deeply satisfying with every bite.

And yet, for all that, it comes together in a single frying pan — delivering a result that rivals your favorite restaurant. The moment it's done, the fragrant aroma and beautiful gloss are enough to bring a smile to your face. One bite of that tender, flavorful chicken, and you'll find yourself thinking: I need to make this again. We hope you enjoy it in your own kitchen.

 

What is Teriyaki?

The name "teriyaki" combines two Japanese words: "teri," the beautiful gloss that forms on the surface as the meat is basted in the sauce, and "yaki," meaning to grill or cook over heat. This cooking technique has been part of Japanese culinary tradition since the Edo period, taking root in the Japanese kitchen over centuries — from grilled fish teriyaki to the many dishes that followed.

It is worth noting that outside Japan, "teriyaki" often refers to the sweet-savory sauce itself — typically a rich, bold sauce made with soy sauce as its base, with additions such as garlic and ginger. In Japan, however, the word tends to refer to the cooking technique: the act of basting and grilling with a glaze of soy sauce, mirin, sugar, and sake.

This kind of shift in meaning is not unique to teriyaki. "Mochi," for example, refers in Japan to a food made from pounded glutinous rice, while outside Japan it is often associated with sweet confections made using mochi. It is a fascinating phenomenon — as words and dishes travel across borders, they are reinterpreted and reshaped to fit the tastes and culture of each place they land.

This recipe introduces teriyaki as it is made in Japan. We invite you to try it and compare it with the teriyaki you know from your own country.

 

Ingredients (Serves 2)

 

Instructions

1		Remove the excess fat, large sinew, and trim any overhanging skin. Tip Trimming the fat and sinew helps the chicken hold its shape and reduces shrinkage during cooking.
2		Make shallow cuts into the thicker parts to even out the thickness. Tip This ensures the chicken cooks evenly and prevents overcooking.
3		Use the tip of a knife or a fork to pierce the skin side in 10–15 places. Tip This prevents the skin from shrinking during cooking and helps it stay flat against the pan.
4		Rub in the salt, sugar, and sake, cover with plastic wrap, and set aside for 15–20 minutes. Tip Sugar binds easily with moisture, helping to retain it during cooking.
5		Gently pat the surface dry with paper towels. The chicken should still feel slightly moist — that's fine. Tip Excess moisture can cause the starch to clump and makes it harder to achieve a good sear.
6		Dust the chicken lightly and evenly with potato starch using a fine-mesh sieve. Shake off any excess. Tip A thin, even coating helps the sauce cling to the chicken evenly.
7		Heat 1 tsp of neutral oil in a frying pan over medium heat. Place the chicken skin side down. For the first 1–2 minutes, press gently with a spatula to prevent the skin from curling up. Tips If using potato starch, too little oil can cause uneven browning. Pressing gently for the first 1–2 minutes prevents the skin from curling and promotes even color.
8		Cover with a lid and continue cooking over medium heat for a total of 5–6 minutes, until the skin is golden brown. Flip the chicken. Tip Covering with a lid traps steam, allowing the chicken to cook gently without drying out.
9		Reduce to medium-low heat, cover again, and cook for a further 3–4 minutes.
10		Remove the excess oil from the pan by wiping gently with paper towels. Tip Removing the excess oil helps the sauce cling to the chicken in the next step.
11		Add the teriyaki sauce and cook over medium-low heat for 30 seconds to 1 minute. Spoon the sauce over the chicken and turn it to coat evenly. Tip Avoid reducing the sauce too much — overcooking at this stage will tighten the meat and concentrate the flavor too strongly.
12		Remove from heat and rest for 2–3 minutes. Tip Resting allows the juices to settle, preventing them from running out when the chicken is cut and leaving the meat moist and tender.
13		Slice into pieces and serve.

 

Top Spots in Japan We Recommend — Mos Burger

Teriyaki burgers and teriyaki chicken burgers are a common sight on the menus of fast food hamburger chains across Japan. It was Mos Burger that first developed and popularized the teriyaki burger among Japanese chain restaurants. A beloved hamburger chain in Japan, it is known for the care and attention to detail that runs through both its food and its restaurants — a quality that feels distinctly Japanese. While hamburgers originated in the West, the teriyaki burger could well be considered the first burger to become a staple of Japanese-style fast food. Mos Burger's teriyaki sauce is said to include miso as a secret ingredient.

The original offering was a teriyaki burger made with a hamburger patty, but today a teriyaki chicken burger is also available — and equally delicious. What started at Mos Burger gradually spread to other hamburger chains across Japan, and the teriyaki burger has since become a standard menu item at fast food restaurants throughout the country. Today, it can be found in a number of countries outside Japan as well.

If you ever find yourself in Japan, be sure to try a teriyaki burger — the original Japanese-style burger. You won't be disappointed.

Mos Burger
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