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Easy Chicken Teriyaki (Pan-fried)

Authentic chicken teriyaki (鳥照り焼き) comes together in just 10 minutes and is glazed with a shiny, flavorful sauce that's made from a handful of ingredients. Skip the bottled sauce with my version of this classic Japanese Chicken Teriyaki.
Course Entree
Cuisine Best, Japanese
Level Beginner
Main Ingredient Poultry
Diet Dairy-Free
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 2 people


  • 340 grams boneless skin-on chicken thighs
  • 1 teaspoon fresh ginger (grated)
  • ¼ teaspoon salt
  • 2 teaspoons vegetable oil
  • 1 tablespoon honey
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • 1 tablespoon soy sauce
  • 1 tablespoon sake


  • 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.
  • 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.
  • 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).
  • Prepare the teriyaki sauce by mixing 1 tablespoon each of: honey, mirin, sake, and soy sauce. Stir to combine.
  • Remove the lid, and drain any remaining liquid and oil. Use a paper towel to sop up any excess oil.
  • Turn up the heat to high, then add the teriyaki sauce. Let this mixture boil, while flipping the chicken repeatedly to coat evenly.
  • 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.