Easy Chicken Teriyaki (Pan-fried)

Chicken Teriyaki Rice Bowl

If you’ve been following this blog for long, you probably remember that I’ve posted about chicken teriyaki before. It was a grilled preparation that involved brining, grilling and basting the chicken, and while delicious, it’s a fair amount of work.

While teriyaki may have originally been a grilled dish, these days in Japan, the chicken is pan-fried more often than not due to busy schedules and a lack of charcoal grills. It doesn’t have the smoky flavor that grilled chicken teriyaki has, but pan frying produces chicken that’s more moist and tender. The best part is that the chicken and sauce can be made in the same pan, which not only makes it fast and easy, it means there’s one less pot to wash.

Since discovering this method for easy chicken teriyaki, I’ve honestly been using it more than the grilled method because it produces great results with much less effort, and so I wanted to share it with all of you.

Chicken Teriyaki

In case you’re wondering why there’s no cornstarch in the sauce, it’s because the soy sauce and sugar caramelize during cooking, naturally thickening the sauce. If you add cornstarch it not only clouds the sauce, your teriyaki sauce will taste flat in comparison because it hasn’t had a chance to caramelize.

This can be made with any cut of chicken, but in Japan the thigh meat is preferred because it has more flavor. In Japan, “chicken thighs” include both the meat from the drumstick and thigh, so one “thigh” ends up making for a large steak-sized fillet of chicken. In the US, you can either buy whole legs and fillet them yourself, or you can just use more of the smaller chicken thighs. Either way, make sure the fillet is as even in thickness as possible otherwise you’ll end up with parts that are undercooked and other parts that are overcooked.

Equipment you'll need:

Chicken Teriyaki
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A simple pan-fried chicken teriyaki lacquered in a shiny sweet soy sauce glaze.
Chicken Teriyaki
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 46
Rating: 3.59
You:
Rate this recipe!
A simple pan-fried chicken teriyaki lacquered in a shiny sweet soy sauce glaze.
Servings
Servings
Ingredients
  • 340 grams chicken thighs – boneless skin-on
  • 1 teaspoon ginger - fresh grated
  • 1/4 teaspoon salt
  • 2 teaspoons vegetable oil
  • 1 tablespoon honey
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • 1 tablespoon soy sauce
  • 1 tablespoon sake
Units:
Instructions
  1. Rub the ginger and and salt into the chicken and let this sit for at least 30 minutes. After it's marinated, use paper towels to dry the chicken as best you can, removing any excess ginger pulp.
  2. Heat the oil in a heavy bottomed frying pan over medium heat. You don't want to start the chicken off over too high a heat otherwise it will not cook through before burning. Place the chicken skin-side down in the pan and fry until golden brown on one side.
  3. Flip the chicken, then add 1 tablespoon of sake and quickly cover the pan with a lid. Steam the chicken until it is just cooked through (about 5 minutes).
  4. Prepare the teriyaki sauce by mixing 1 tablespoon each of: honey, mirin, sake, and soy sauce. Stir to combine.
  5. Remove the lid, and drain any remaining liquid and oil. Use a paper towel to sop up any excess oil.
  6. Turn up the heat to high, then add the teriyaki sauce. Let this mixture boil, while flipping the chicken repeatedly to coat evenly.
  7. The chicken teriyaki is done when most of the liquid has evaporated and the sauce forms a thick glaze around the chicken. Slice and pour the remaining teriyaki sauce over the chicken.
Categories
  • @lina_to_u

    It does look good:-)

  • Lynna

    Delicious!

  • LindaM

    Does this recipe actually call for 2 tablespoons sake then? The recipe calls for one, but you have me add it in twice (once with the lidded chicken and one mixed in to the sauce).

    • http://norecipes.com Marc Matsumoto

      Actually the recipe calls for 2, it’s listed twice. When my recipes call for the same ingredient twice, I usually list it twice because people tend not to read and end up adding too much of it in the first time:-)

      • E

        “2 tablespoons, divided”?

        • http://norecipes.com Marc Matsumoto

          Thanks for the suggestion. The trouble is the platform I use only has a limited amount of space after the ingredient for notes. In this case it would have worked, but sometimes I need the space for other instructions. If I’m going to break with traditional recipe writing style I at least wanted to be consistent about it. Also, I figure that listing it twice for two steps shouldn’t make someone mess up the recipe, while only listing it once and having someone accidentally add too much of an ingredient certainly would.

          • KD

            Yep, I’ve done that before + I read too fast. Your style is a great teaching method. The 1st time I came across what I thought was a misprint (ingredient listed twice), I slowly read the recipe again & understood. Listing it twice saved the meal & my day, thank you!

  • http://twitter.com/FoodStoriesBlog Food Stories

    Looks great … Interesting how the cuts of meat are different in other places :-)

  • JaneM

    Is Kikkoman shoyu your preferred soy sauce? It was the brand my mother always kept in her pantry.

    • http://norecipes.com Marc Matsumoto

      Yep, absolutely. I’ve spent some time in various ryotei kitchens in Japan, and they almost all use plain old Kikkoman, not some fancy small batch brand as you might expect.

      • http://www.facebook.com/zenjugglerwalkingahighwiretightrope Ohana Hartman

        I always buy either Yamasa or Kikkoman by the gallon tin. Do you ever buy it by the drum? I’ve always wondered if it’s possible, even when cooking with it constantly, to use it all…

  • Frank

    That looks both easy and amazingly tasty – I’ll definitely be trying it!

  • Ronald W. Gumbs

    What about my high blood pressure which directly increasing with concentration of sodium in my diet? Are you trying to kill me? Why can’t I just eliminate the soy sauce by adding some balsamic vinegar? If I do, can still call it Chicken Teriyaki?

    • http://www.facebook.com/zenjugglerwalkingahighwiretightrope Ohana Hartman

      You can buy low sodium soy sauce, I had high blood pressure when pregnant and used it then.

    • Medicineman78

      Low sodium Soy sauce, or you could even try Tamari, which is wheat free and generally lower in sodium also

    • Bojo

      You are ridiculously emphatic about people attempting to kill you on a food blog. Get a life!

    • Aaliyah

      Then Dont cook it Or Just Use Balsamic Vinegar…….

      • Aaliyah

        Or Just Use Low Sodium No count Soy Sauce

  • http://www.facebook.com/rudi.opderbeck Rudi Opderbeck

    I read this No Recipe yesterday & raced out to the store to pick up what I needed. I had some issues: I couldn’t find Sake, so sub’d with a white wine & rice vinegar mix; I added too much soy sauce; & I over caramelized the sauce (almost burnt it).

    Even with all that it was AMAZING!!!! The sauce/glaze was thick and a perfect texture, it looked just like the last photo! The chicken was tender and moist and flavorful!Things I learned:1) I found it saltier than I prefer, partly my fault from adding too much soy sauce, but I would cut down on the salt in the marinade.2) I would love to try with Sake. It’s on my list!3) Marinade the chicken for longer than 30 minutes.4) Wipe off the ginger thoroughly, I barely dabbed at the ginger, thinking it would add more flavor. But it over cooked in the pan & was it’s flavor was a distraction to the amazing goodness of the sauce & chicken.5) Keep and eye on & keep stirring the sauce in the last step, I stepped away for ‘just a minute,’ a bit too long…

    Thanks Marc, for the Easy & Quick recipe!!

  • amelia from z tasty life

    looks like perfection, even in such a short time!

  • Helen in Houston

    DELICIOUS and makes my mouth water for more! Easy to follow instructions and terrific step-by-step photos. I followed the recipe to a T, and it looks just like your photo. I’m so glad I found your site.

  • Savannah

    Can you substitute rice wine vinegar for the sake? I don’t think we’d ever need a whole bottle of sake. Thanks! Recipe looks great very much want to try it!

    • http://norecipes.com Marc Matsumoto

      No, that would not be good substitute. Sake is not acidic and teriyaki sauce should not be sour. Rice wine vinegar (like wine vinegar) has undergone the last stage of fermentation where the alcohol turns into acetic acid and doesn’t taste anything like sake. Sake makes for a great cooking wine because of it’s low acidity and abundance of umami so it shouldn’t be hard to use a whole bottle, but if you must use a substitute, use water. It’s obviously not going to taste the same, but it will taste a lot closer than using rice vinegar or regular white wine.

  • Ernest

    Hey Mark, what brand of Mirin do you recommend? I’ve heard things like Kikkoman Aji-Mirin is not really Mirin, I see some MIrin with added sugar etc. Quite frankly I’m lost when it comes to Mirin.

    • http://norecipes.com Marc Matsumoto

      Great question! Unfortunately many of the brands in the US are just sake with sugar or corn syrup mixed in. Your best bet is to go to Japanese grocery store (or somewhere they have a large selection of mirin) and read the labels (they should have translated english labels with a list of ingredients if you’re in the US). The one I’m using right now, I bought in Japan, so it probably wouldn’t help you much even if I could read the label and tell you the name:-)

      • Ernest

        Thank you Mark. I’m in Dallas, Texas and I have looked around, the closest I have found without additives is Eden Foods Mirin from whole Foods. Most of the Asian markets here stock Aji-Mirin.
        I’ll keep looking.

        • http://norecipes.com Marc Matsumoto

          There are two online grocery stores that sell Japanese ingredients in the US, Mitsuwa and Marukai, they both have a selection of mirins, but unfortunately they don’t list the ingredients online. One way to get a pretty good idea of whether it’s real mirin or not is by the price as real mirin is aged and costs a lot more to make than the fake stuff.

          While real mirin definitely makes things taste better in this particular recipe, you may not notice a huge difference because the soy sauce is pretty intense.

          • Ernest

            I bought the Eden foods mirin, and it’s much cleaner flavor than kikkoman. Thank you MARC (I apologize for butchering your name in the previous post)

  • http://www.facebook.com/puspamurti.limopranoto Puspamurti Limopranoto

    Love all your recipe. You are making it so simple to cook it. THANK YOU for sharing itwith us.

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  • Joany H

    God Bless You Mark, we haven’t had Katsudon and a good
    teriyaki chicken since we lived in Phoenix,AZ. and that was 20 years ago,just got my first computer,only on line 2 weeks and I found you!

    • http://norecipes.com Marc Matsumoto

      Glad I could help! Welcome to the Internet:-)

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  • kirstine

    hi Marc,
    can I use chinese cooking wine instead of sake? or can I use the ready to use Teriyaki sauce like Lee Kum Kee brand? I tried once but the meat isn’t tender although I’ve cooked it for half hour. What’s the problem? thanks

    • http://norecipes.com Marc Matsumoto

      Hi Kirstine, Chinese cooking wine is not the same thing as sake and will give the sauce a different taste. You can certainly use it, and I’m sure it will taste fine, it just won’t taste like teriyaki sauce. As for the pre-made sauce I’m not really sure what you are asking? I put this recipe up so people can make an authentic teriyaki sauce from scratch and without unnecessary additives, if that’s not a concern for you then you should use whatever sauce you like. As for the meat not being tender, what kind of chicken are you using? If you’re using breast meat, cooking it for 30 minutes will definitely make it tough. Chicken breast has so little fat it’s easily overcooked and will become tough. Even if you were using thigh meat, 30 minutes sounds way too long. If you’re worried about undercooking the chicken go buy an instant read thermometer. The chicken is done when it hits 165 degrees F (it shouldn’t take more than 10 minutes). It’s also possible the chicken you are using was previously frozen and not defrosted properly, which would cause all the moisture to leech out of the meat, making it dry and tough.

      • kirstine

        thank you Marc for your respond. I will buy the sake then, as I want to try all of your other recipes as well. In regards to the meat problem, yeah you were right Marc. I bought the frozen one and sometimes defrosted it for too long before start to cook it. Could you please give me the guidance then? Thank you again & I will definitely try to make it.

        • http://norecipes.com Marc Matsumoto

          Really, the best thing to use is chicken that’s never been frozen, but if you must use frozen chicken, leave it in the fridge overnight to defrost. If you find there’s a lot of water that comes out of the chicken after it’s defrosted it’s possible the chicken wasn’t frozen properly to begin with. Frozen meat should be flash frozen (very rapidly), otherwise, ice crystals form that rupture cell membranes, and so when you defrost it all the moisture leeches out of the meat, making it tough. Also, make sure you’re using chicken thigh meat. Breast meat is especially prone to problems when frozen/defrosted because it has very little fat. At least with thigh meat it has a higher fat content so even if you lose a bunch of moisture in the defrosting process, it doesn’t become dry. Lastly, don’t overcook the chicken. The a couple minutes of frying time and five minutes of steaming should be enough to completely cook the chicken. If you’re worried about the chicken not being cooked, cut into it, the liquid that comes out of the chicken should be clear, not pink. You could also buy an instant read thermometer to check the temperature (it should register around 160 degrees F).

          • kirstine

            Marc, I’ve just tried this recipe today and it’s working. I follow all the instructions and it turns out to be the best teriyaki chicken I’ve ever made :)
            thank you for your advise and helpful feedback, am so lucky to have found your site accidentally and I will definitely try your other delicious recipe as well.
            thanks again !

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  • Ola

    Tried this recipe and wow I didn’t think chicken could taste this good

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  • Malin

    This is the best recipe ever! So easy to make and absolutely scrumptious! Thank you.

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  • aika

    i tried this and my god im inlove with you! lol

    • http://norecipes.com Marc Matsumoto

      Hahaha, glad to hear you enjoyed it:-)

  • a al mamun

    would u please tell me how to made teriyaki sauce and is there have any ingredients to use instead of sake? I search in Google the mining of sake. its saying the mining is wine. I don’t drink alcohol. that’s why I m asking. thank u

    • http://norecipes.com Marc Matsumoto

      The alcohol in the sake burns off during cooking so there should not be any alcohol in the finished sauce. You can substitute water for the sake if necessary, but it will not have the same taste.

  • Czapangel

    I substituted honey with regular sugar and my sauce was still runny even all the liquid has almost evaporated. What am I doing wrong? I added equal parts of water with soy sauce to reduce the saltiness. Could this be the reason why?

    • http://norecipes.com Marc Matsumoto

      Did you substitute water for the sake or another liquid or did you add extra water on top of the liquids called for in the recipe? If you added extra water, that’s most likely the cause. Otherwise, you just need to boil off more liquid, there should only be a few drops of sticky sauce clinging to the pan when this is done.

      • Czapangel

        Thanks for the reply! I used sake in place of mirin since I don’t have it. But yeah I did add a couple of tablespoons of water to reduce the saltiness. It was a tad too salty for my palette. So the problem lies with the extra water? Not because I replaced honey with plain sugar?

        • http://norecipes.com Marc Matsumoto

          The only way to get this thick is to boil off almost all the water. By adding water you’re working against yourself. It will take longer to boil off and overcook the chicken, which will then start releasing its own liquid making it very difficult to get the sauce thick. If you want to reduce the salt you should skip salting the chicken, or use low sodium soy sauce.

  • shan

    ang sarap neto

  • kurlgrl1985

    I love your method and can’t wait to try this recipe! However I have never made teriyaki without garlic…. have I been making it wrong? If I add garlic will this ruin the recipe?

    • http://norecipes.com Marc Matsumoto

      Hi kurlgurl, when it comes to cooking there’s no right or wrong, just things you like and don’t like. If you like garlic then you should add it! But if your asking if teriyaki traditionally includes garlic, then no, it not usually added.

  • Nero Di Seppia

    Hi Marc, this looks delicious and I am definitely trying it tonight. I just have one question: what is the rice that goes with the dish and how should it be prepared? I searched for “white rice” recipe in the blog but couldn’t find any, except from the sushi rice. I know this might sound like a silly question, “how to make plain white rice?” :) but I am Italian and more familiar with pasta I’d say :) Thanks!

    • http://norecipes.com Marc Matsumoto

      Japanese rice is short-grain and sticky. It’s usually sold in the US as Japanese Rice or Sushi Rice. Here’s how to cook it: Weigh out 325 grams of rice. Wash the rice until the water runs almost clear. Add the drained rice to a pot with 400 ml of water. Bring it to a boil, then turn down the heat and cover with a lid. Cook for 15 mintues, turn off the heat and let it steam undisturbed for 10 minutes. Fluff the rice and serve.

  • bethsco

    Thank you! Thank you! One of my husband’s favorite foods is chicken teriyaki and now it’s one of mine. We didn’t like any store bought teriyaki sauces but now I can make better teriyaki than the restaurant which kinda gives me super hero status around here! It took an extra trip to find sake and mirin but totally worth it! You are awesome! Oh I used light olive oil instead of evoo, chicken breast without skin to cut fat, used a meat tenderizer first and had to steam 10 min before it was cooked but followed everything else. It was incredibly moist and tender.

  • Ciara SuperNinja White

    I am interested in making this, but I like it in little pieces can I cut up the chicken before I start cooking it or should I wait

    • http://norecipes.com Marc Matsumoto

      You should cut it after you cook it as it will keep the meat more moist.

  • FreeRange Pamela

    Just have to say thank you as this recipe was a big hit with my family. Yum! We recently purchased a rice cooker and I’m always looking for an excuse to cook something with rice. This will definitely become a part of our regular recipe rotation!

  • Nay Jade

    finally i got teriyaki sauce recipe instead of instant teriyaki sauce.. cant wait to make it

  • Pernille

    Do you have to use a chicken leg, or can you use any kind of chicken? Becuase in the supermarket we have near where i live (denamrk) they have frozen chicken, or just new fresh chicken parts, like Chicken Fillet, cna that be used ?

    • http://norecipes.com Marc Matsumoto

      It will work with any chicken, but it works best with red meat with skin on because the meat has more fat it has more flavor and prevents the meat from drying out. The worst would be skinless breast meat (white meat) because it has very little fat and will dry out easily. —
      Sent from Mailbox for iPhone

  • Priscilla

    I cooked that yesterday and it was very mild and tasty! Thank you!
    I was wondering if there is a way to cook many legs at one go if I’m preparing for a feast? Can I cook the teriyaki sauce separately and dunk the legs in at the last minute just to coat with the sauce?

    • http://norecipes.com Marc Matsumoto

      Hi Priscilla, that would work, but it will not be the same as finishing the chicken in the sauce. A better approach might be to cook all the chicken most of the way through, then make a big batch if sauce, and finish cooking a few legs at a time in the sauce. The only challenge will be to keep the sauce from burning, so you might want to keep some water or same handy to add in if the sauce gets too thick. —
      Sent from Mailbox for iPhone

      • Priscilla

        That’s awesome! I will give a go! Thank you!

  • Eric

    Hi Marc. I love your website. I stumbled upon it when I was trying to
    made pork ramen :) Thank you for sharing your recipes. I have a couple
    questions that I hope you could answer. I don’t have a problem handling
    chicken breasts and thighs but when it comes to drumsticks part, I could
    never get the ligaments and tendons soft enough. I don’t know if it’s
    the heat or my timing or my methods. I tried to cut as much of the
    ligaments off when deboning but there’s always some inside all the
    muscles. Also, I can never get rid of the “bloody” taste of chicken
    drumsticks. My flavors/sauce tend to just stick on the outside and the
    rest of the meat tastes like gamey chicken. Any tips on these issues?
    Thank you.

    • http://norecipes.com Marc Matsumoto

      Hi Eric, it sounds like you may want to find a new butcher. The blood should be removed from the chicken when it’s processed and my guess is that the gamey taste you’re referring to is the left over blood. As for the tendons and ligaments, the only way to make them soft is to cook them for a long time at a low heat (braising), so in the case of chicken teriyaki the only way to make sure they don’t interfere with the texture of the meat is to remove them all when deboning. It sounds like the thighs work okay for you, so why not just skip the drumstick portion and only use thighs? When I lived in the US I usually used thigh meat, but here in Japan, you can’t buy the thigh meat without the drum stick portion attached.

      • Eric

        Thank you for your reply. Thigh meat it is then for teriyaki. Hahah yeah, it’s just that drumsticks are always on sale and I always fully intended to master using them. But…you know the rest. I bought these batch from Central Market. I did see a little bit of blood but they should be up to standard. I’ll try again next time from another supermarket. On a side note, you know how Koreans soak their meats before prep, does that really drain out the blood? and will it change the texture of the meat?

        • http://norecipes.com Marc Matsumoto

          Hi Eric, glad I could help. As for the soaking, it works well with bones like in the case of Seolleongtang, but I’m not sure how much use it will be with meat. Also, by soaking in water you’re going to be increasing the water content of the meat. You could try and soak the chicken in a brine if you want more flavor to the center of the meat. See my grilled chicken teriyaki post for the details on that. http://norecipes.com/blog/chicken-teriyaki-recipe/

          • Eric

            Update: I tried it today with the brining + threw in some ginger. I also used the drumstick with as much of the tendons and ligaments cut off. Rest of the procedure followed the pan-fried recipe. So it’s kind of like a hybrid of your 2 versions. Results: issues fixed. Texture great and tastes great. Best chicken teriyaki I’ve ever had. Better than any restaurant’s. looks exactly like pictured. Thank you again

  • Mary

    Hi Marc, do you have anything or anyway to stop the oil from prickling on my face my face is a little burned did i do anything wrong?

    • PK

      I tried this recipe last night too and it worked out great! Did you start the pan from cold and kept the fire at medium? Perhaps your chicken wasn’t patted dry or the fire was too high. If there’s too much fat, you could use a paper towel to soak up the excess

      • Mary

        hank you very much perfect timing because my parents are coming tonight and i don’t want it to be a disaster

  • joy

    hi marc, can i substitute rice vinegar for mirin?

    • http://norecipes.com Marc Matsumoto

      Hi Joy, rice vinegar and mirin are totally different ingredients (one is a sour vinegar, the other is a sweet wine), you could certainly add vinegar but it will make your teriyaki sour (maybe a bit like Filipino chicken adobo). If your intention isn’t to make it sour, you could substitute sake with a little extra sugar or use water instead.

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  • Shirley

    So simple and delicious! I made it tonight with chicken thigh meat and it was wonderful.

  • http://quickneasyrecipes4u.blogspot.com/ Stacy Deason

    This looks mouthwatering. Thanks for sharing such a simple and easy chicken recipe. I am definitely going to try this recipe in weekend! :)

  • Emily

    Hi Marc, I stumbled upon your blog when I was searching for “chicken teriyaki”; years of living in Switzerland inspired me to finally make my own sauce! Being a Singaporean who has been spoilt with excellent Japanese cuisine, teriyaki sauce out of a bottle just doesn’t cut it :-p

    I followed your recipe to a “T”, twice within 1 week and both times turned out beautifully! My husband and nephew are still raving about it!

    I will try your mouthwatering Red Cabbage one soon as well. Thank you for taking the efforts to post these easy-to-follow recipes!

  • jane

    my son loves the chicken teriyaki. This is by far the best chicken teriyaki recipe i’ve cooked.

  • ann

    hi Marc, this is easily one of the best chicken teriyaki recipe i’ve ever tried! also marinading the chicken in ginger and salt make a big difference in the final product. thank you Marc!

  • Jacqueline

    Tried this recipe, sauce was great, thighs, did not get crispy at all. I used the wrong pan. Scraped the dish, will try again with a better pan.

    • http://norecipes.com Marc Matsumoto

      Hi Jacqueline, the the thighs won’t stay crisp because of the steaming and sauce. If you want them to stay crisp you can try the technique outlined here: http://norecipes.com/spicy-crispy-chicken/ and then just make this sauce separately and pour it on top of the crisped chicken.

  • jackie

    Thank you Marc, tried the recipe again worked out perfectly this time!! I’m ready for the beef teriyaki, a little scared of this one.
    Marc you make it really easy, thank you for responding!!!

  • Afshan

    Hey, I really want to try this recipe but where I live Mirin & Sake are not available, please tell me what can i use to substitute it.

    • http://norecipes.com Marc Matsumoto

      Hi Afshan, it’s hard to make suggestions without knowing where you live, but sake and mirin have such a unique flavor there isn’t a similar alcohol that I’m familiar with. The most neutral thing you could substitute is water, but the sauce is not going to taste the same.

  • Annalisa Johnston

    You are amazing. Just saying :)

    • http://norecipes.com Marc Matsumoto

      Hahaha, thanks Annalisa:-)

  • REYAY

    lollool

  • N

    made this – it’s ace

  • Witkowski Rafal

    Very very good chicken, best thanks from Austria

  • Ultimatejo Tan

    Greetings from Singapore! This dish is superb! Thank you Marc :D

    • http://norecipes.com Marc Matsumoto

      Looks good, thanks for sharing!!!

  • Guest

    here’s mine! :)

  • Candace

    Hi Marc, this looks amazing and I’m planning to make it this week for my family. I am cooking for 4 and wondering how I can alter the recipe to make more than one piece of chicken (4 thighs) at a time, if possible. Thank you!

    • http://norecipes.com Marc Matsumoto

      Hi Candace, the one in the photo is an entire chicken leg (not just the thigh), so if you look at the weight measures, I think you’ll find that this is about equivalent to 2-3 thighs. Increasing the number shouldn’t be hard, you’ll just need to use a larger pan and possible double the amount of sauce.

  • Vanessa

    Hi Marc.
    I love this teriyaki chicken. It’s so easy and the chicken is so tender and full of flavor. Ive cooked this recipe about 4 times now and I’m cooking it again tonight. I have trouble sourcing Sake in New Zealand so I exchange it for Japanese cooking rice wine.

  • Savannah

    Thanks for the advice. Maybe I will get a little bottle of sake and try and use it just for cooking. Will it last in the fridge like a white wine would? I don’t mean to sound daft, but I would love for this recipe to taste as good as it looks. :)

  • http://norecipes.com Marc Matsumoto

    If you go to Japanese grocery they should sell little 350ml bottles of sake. Yep if you keep it in the fridge it will last indefinitely. It will start taking on different flavors as it ages (kind of like whiskey), so it might not be good for drinking, but it will be fine for cooking.

Welcome!

I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!