Are you craving that sticky, glossy chicken dish with the perfect balance of sweet and savory flavors? Teriyaki chicken has become a worldwide sensation, but have you ever wondered what actually goes into making this mouthwatering dish? I’ve been cooking Japanese food for years, and teriyaki chicken remains one of my absolute favorites to make at home. Let’s dive deep into what teriyaki chicken is made from and how you can create this delicious dish in your own kitchen!
The Core Components of Teriyaki Chicken
At its most basic teriyaki chicken consists of two main elements
- Chicken – Usually thigh meat (though breast can be used)
- Teriyaki Sauce – The signature glossy, sweet-savory coating
But there’s so much more to this beloved dish than just these two components Let’s break it down further
The Chicken
Most authentic teriyaki chicken recipes use:
- Chicken thighs (skin-on, boneless) – Preferred for their juiciness and flavor
- Some restaurants and home cooks use chicken breast, but the result will be slightly drier
The skin is an important component in traditional preparations. As one Japanese chef explains, “I know the skin is fatty, but I use chicken thigh with the skin on. I think that the chicken looks nicer with the skin on when cooked, especially nicely browned.”
When preparing the chicken, many chefs recommend:
- Butterflying thicker pieces to ensure even cooking
- Poking the skin with a knife tip to help the sauce penetrate better
The Authentic Teriyaki Sauce
Here’s where things get interesting! Traditional Japanese teriyaki sauce is surprisingly simple, consisting of just four core ingredients in a specific ratio:
- Soy sauce (1 part) – Provides saltiness, umami, and color
- Cooking sake (1 part) – Adds depth and aroma
- Mirin (1 part) – A sweet rice wine that adds mild sweetness and tang
- Sugar (about ½ part) – Enhances caramelization and creates the glossy finish
That’s it! Contrary to popular belief, authentic Japanese teriyaki sauce does NOT contain:
- Garlic
- Ginger
- Vinegar
- Cornstarch (for thickening)
These additions are common in Westernized versions but aren’t found in traditional Japanese preparations.
The History of Teriyaki Chicken – Not What You Think!
Here’s something that might surprise you – teriyaki chicken isn’t exactly a traditional Japanese dish in the form we know it today!
The word “teriyaki” is definitely Japanese, coming from two words:
- “Teri” (照り) – meaning “shine” or “glaze”
- “Yaki” (焼き) – meaning “grill” or “broil”
In Japan, teriyaki originally referred to a cooking technique used primarily for fish like yellowtail, mackerel, and salmon during the Edo period (1603-1868). The combination of soy sauce, sake, and mirin created a delicious glaze that helped preserve fish.
So how did chicken become the star? This transformation happened largely outside Japan:
- Hawaiian influence: Japanese immigrants in Hawaii adapted the technique using locally available ingredients, with chicken becoming popular due to its availability.
- Seattle connection: Teriyaki shops became a lunchtime staple in Seattle in the late 20th century, helping popularize the dish in mainland America.
- American adaptation: The sweeter, thicker sauce popular in the U.S. differs from the lighter Japanese version.
In Japan today, “teriyaki” still refers more to the cooking method than a specific chicken dish. When ordering “teriyaki chicken” in Tokyo, you might get something quite different than what you’d find in Los Angeles!
How Teriyaki Chicken Comes Together
The cooking process for authentic teriyaki chicken is surprisingly simple:
- Prepare the chicken (butterfly if needed, poke skin)
- Cook chicken in a pan without adding oil (skin-side down first)
- Cook until golden, then flip and continue cooking
- Remove excess oil from the pan (crucial step!)
- Add teriyaki sauce and cook until thickened
- Slice chicken into bite-sized pieces
- Serve with extra sauce
A key secret to perfect teriyaki chicken that many home cooks miss: wipe away excess oil in the pan before adding the sauce. Otherwise, the oil and sauce will separate, and the sauce won’t stick properly to the chicken.
Japanese vs. Western-Style Teriyaki: Key Differences
There are distinct differences between authentic Japanese teriyaki and the American takeout version:
| Feature | Japanese Teriyaki | American Teriyaki |
|---|---|---|
| Sauce Texture | Thin glaze absorbed into meat | Thick, syrupy sauce |
| Sweetness Level | Mild, mirin-based | Bold, sugar or honey-based |
| Cooking Method | Pan-fry or broil with brushing | Marinate, grill, and pour over |
| Presentation | Served sliced with minimal sauce | Drenched over rice or noodles |
| Additional Flavors | Pure sauce ingredients | Often includes garlic, ginger |
Neither style is “wrong” – they’re just different interpretations of a similar concept!
How to Make Teriyaki Chicken at Home (The Easy Way)
I’ve tried dozens of teriyaki recipes over the years, and I’ve found this simplified authentic version works perfectly every time:
Ingredients (serves 2):
- 2 chicken thigh fillets (skin-on, bone removed)
- 1½ tbsp soy sauce
- 1½ tbsp cooking sake
- 1½ tbsp mirin
- 2 tsp sugar
For serving:
- Shredded cabbage
- Julienned carrot
- Julienned capsicum (bell pepper)
- Steamed rice
Instructions:
- Mix sauce ingredients in a small bowl until sugar dissolves
- Butterfly chicken thighs for even thickness
- Poke skin with knife tip several times
- Heat a non-stick pan (no oil needed!)
- Cook chicken skin-side down for 3-4 minutes until golden
- Flip and cook another 3 minutes
- Wipe away excess oil with paper towel
- Add sauce and cover with lid for 30 seconds
- Remove lid and cook until sauce thickens
- Turn chicken to coat both sides
- Rest chicken under foil for a few minutes
- Slice and serve with vegetables
If you’re making teriyaki chicken to serve over rice (Teriyaki Chicken Don), increase the sauce quantity by 50% so there’s plenty to flavor the rice.
Healthier Versions of Teriyaki Chicken
While traditional teriyaki chicken is delicious, it can be high in sodium, sugar, and fat. Here are some tweaks for a healthier version:
- Use reduced-sodium soy sauce or tamari
- Substitute natural sweeteners like honey in moderation
- Remove chicken skin to reduce fat
- Use chicken breast instead of thighs
- Add extra vegetables on the side
- Serve with brown rice or quinoa instead of white rice
- Grill or bake the chicken instead of pan-frying
Common Questions About Teriyaki Chicken
Does teriyaki chicken have garlic?
Traditional Japanese teriyaki sauce doesn’t contain garlic, but many Western adaptations add garlic for extra flavor.
What kind of meat is in teriyaki chicken?
Most commonly, teriyaki chicken uses boneless, skinless chicken thighs, though breast meat can be substituted. Dark meat thighs provide more flavor and juiciness.
Is teriyaki chicken healthy?
It depends on preparation. Teriyaki chicken can be high in sodium, sugar, and calories, especially restaurant versions. Homemade versions with reduced sauce and skinless chicken can be healthier.
What’s the difference between teriyaki chicken and regular chicken?
Teriyaki chicken is distinguished by its cooking method and sweet-savory sauce made from soy sauce, mirin, sake, and sugar. Regular chicken could be prepared in countless ways.
Final Thoughts
Teriyaki chicken is one of those magical dishes that brings together simple ingredients to create something extraordinary. Whether you prefer the lighter Japanese-style glaze or the thicker American-style sauce, making it at home gives you control over ingredients and flavors.
I personally love making teriyaki chicken on busy weeknights – it literally takes just 15 minutes from start to finish and always satisfies my cravings for something sweet, savory, and comforting. The leftovers (if there are any!) make an awesome lunch the next day too.
What’s your favorite way to enjoy teriyaki chicken? Do you serve it with rice, noodles, or something else entirely? I’d love to hear about your teriyaki adventures in the comments below!
Remember, the key to great teriyaki chicken isn’t fancy ingredients or complicated techniques – it’s understanding the balance of flavors and the proper cooking method. Now that you know what teriyaki chicken is made from, you’re ready to create this delicious dish in your own kitchen!
Why You’ll Love this Teriyaki Chicken
I can always count on this easy teriyaki chicken to be a hit with my family! It’s ready in 30 minutes, picky eater-approved and much cheaper than takeout. In this recipe, bite-size pieces of chicken are browned in a skillet and then tossed with my easy homemade Teriyaki Sauce. The sauce thickens up beautifully in the pan, coating every bite of chicken. It’s sweet and tangy with a punch of flavor thanks to fresh ginger and garlic.
I like to serve this teriyaki chicken with rice and broccoli for a complete meal. It’s also great served with a side of Fried Rice.
- Soy Sauce: Use a low sodium soy sauce so that the dish doesn’t turn out too salty.
- Water: To thin out the sauce.
- Brown Sugar and Honey: For sweetness.
- Rice Vinegar: Brings sour flavor to balance out the sweetness.
- Sesame Oil: Adds a touch of sesame flavor.
- Fresh Ginger and Garlic: Using fresh ginger and fresh garlic will give you the most flavorful sauce.
- Cornstarch: Thickens the teriyaki sauce when it hits the hot pan.
- Oil: For browning the chicken.
- Chicken: I’ve made this dish with boneless, skinless chicken breasts and also with boneless, skinless chicken thighs. Both work well! Chicken thighs are a bit more flavorful; use whichever you prefer.
- Pepper: To season the chicken.
How to Make Teriyaki Chicken
Here’s an overview of the recipe steps, with helpful tips. Find the full printable recipe with ingredient amounts below.
Make the sauce: In a small bowl, whisk together the soy sauce, water, brown sugar, honey, rice vinegar, sesame oil, ginger, minced garlic and cornstarch.
Cook the chicken: Heat the oil in a large skillet. Add the chicken pieces, season with pepper, and cook until cooked through, flipping the pieces of chicken so that they cook evenly on all sides.
Add sauce and garnish: Pour in the sauce and cook for 1-2 minutes, stirring, until the sauce thickens. Serve with a sprinkle of sesame seeds and chopped green onions.
- Add Veggies: Once the chicken is cooked through, remove it to a clean plate. Then add your chopped vegetables of choice to the pan. (Try broccoli florets, snow peas, onions, bell peppers or mushrooms.) Stir-fry the veggies until crisp tender, then return the chicken to the pan and add the sauce.
- Add Pineapple: Stir in chopped fresh pineapple or canned pineapple chunks (drain off the juice) after adding the sauce. You can replace the water in this recipe with pineapple juice from the can.
- Ground Ginger: While using fresh ginger will give you the best flavor, you can substitute 1/2 teaspoon of ground ginger if you don’t have fresh.
- Add Spice: Add a pinch or two of crushed red pepper flakes to the sauce.
- Gluten-Free: Replace the soy sauce with gluten-free tamari, gluten-free coconut aminos or gluten-free soy sauce.
