Chicken teriyaki
Non-vegetarian
鶏の照り焼き · tori no teriyaki
Chicken thighs pan-fried until the skin is crisp, then glazed in a reduction of soy sauce, mirin, sake and sugar.
Chicken teriyaki is a Japanese main course, ready in about 25 minutes and made with chicken thigh, soy sauce and mirin. It serves 4 and is rated easy to cook.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Serves
- 4
- Level
- Easy
- Calories
- 188
Method
Step 1
Pat the chicken dry, prick the skin a few times with a fork and season lightly with salt. Mix the sauce ingredients.
- 3 min
Food safety: Wash hands and boards after handling raw chicken.
Step 2
Heat the oil in a frying pan over medium heat and lay the chicken in skin-side down. Cook without moving until the skin is deep golden and crisp, pressing it flat occasionally.
- 8 min
- medium heat
- Frying pan / skillet (opens in a new tab)
Step 3
Turn and cook the other side until the chicken is cooked through. Wipe out the excess fat with kitchen paper.
- 5 min
- medium heat
Food safety: Cook to 74 °C in the thickest part.
Step 4
Pour in the sauce and let it bubble, turning the chicken and spooning sauce over until it reduces to a glossy glaze.
- 3 min
- medium-high heat
How it looks · Photo: Nanda Mends on Pexels Step 5
Slice, spoon over the remaining glaze, sprinkle with sesame seeds (opens in a new tab) and serve with rice.
- 1 min
How it looks · Photo: Klaus Nielsen on Pexels
About this dish
- Origin
- Japan · Well documentedAlso popular in United StatesMore food from Japan
- Dish
- Lunch · Dinner · Main courses
- Cooking method
- Pan-fried
- Taste
- sweet & savoury, umami, mild
- Diet
- Dairy-free · No nut ingredients · Low-carb · High-proteinWorked out from the ingredients. How labels work
All labels
Non-vegetarian · Dairy-free · Egg-free · No nut ingredients · Pork-free · Beef-free · Low-carb · High-protein · Calorie-conscious - Good for
- Everyday · Child-friendly · One-pan · Meal-prep friendly
- Cook more with
- Chicken thigh · Soy sauce · Mirin · Sake · Sugar
- Techniques
- Pan-frying · Reduction
Allergens
- Contains, can be adapted: Wheatfrom soy sauce
- Contains, can be adapted: Glutenfrom soy sauce
- Contains: Soyfrom soy sauce
- Contains, can be adapted: Sesamefrom sesame seeds
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
188 kcal per serving
Estimated1 serving ≈ 146 g · recipe makes 4
Where the energy comes from
- Protein 57%
- Carbohydrate 12%
- Fat 32%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 188 kcal | 128 kcal |
| Protein | 22.8 g | 15.5 g |
| Carbohydrate | 4.7 g | 3.2 g |
| Net carbohydrate | 4.6 g | 3.2 g |
| Sugars | 3.2 g | 2.2 g |
| Added sugars | — | — |
| Fibre | 0.1 g | 0.1 g |
| Fat | 5.7 g | 3.9 g |
| Saturated fat | 1.3 g | 0.9 g |
| Trans fat | 0 g | 0 g |
| Cholesterol | 103 mg | 71 mg |
| Sodium | 951 mg | 649 mg |
| Salt equivalent | 2.4 g | 1.6 g |
Vitamins & minerals per serving
- Potassium
- 327 mg
- Calcium
- 13 mg
- Iron
- 1.1 mg
- Magnesium
- 36 mg
- Vitamin A (RAE)
- 8 µg
- Vitamin C
- 0 mg
- Vitamin D
- 0 µg
- Vitamin B12
- 0.7 µg
- Folate (DFE)
- 6 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- Optional ingredients are not included: sesame seeds, short-grain rice.
- Mirin: Sake (FDC 167723) used as a stand-in; true mirin is sweeter, so sugar is underestimated.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Wipe out the rendered fat before adding the sauce, or the glaze turns greasy and won't cling.
- Watch the glaze closely in the last minute — sugar and mirin go from glossy to burnt quickly.
Common mistakes
- Adding the sauce too early — the sugar burns before the chicken is cooked.
Serve with
- Serve with rice, shredded cabbage and miso soup, or slice into bento.
Storage
- Refrigerate for up to 3 days.
Reheating
- Microwave or warm in a covered pan; good cold in lunchboxes.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Sauces, chutneys & dips for this dish
Recipe DNA
How this dish is built
Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Chicken thigh, boneless, skin on4 piece · 440 g
- Short-grain rice (optional)250 g
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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