Teriyaki sauce poured over Teriyaki Chicken on the oval plate
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4.12 from 9 votes

Teriyaki Chicken

The authentic Teriyaki Chicken Recipe
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish
Cuisine: Japanese
Keyword: Chicken Teriyaki, Teriyaki Chicken
Servings: 1
Calories: 405kcal
Author: Shihoko | Chopstick Chronicles


  • 1 Chicken thigh the thigh just has more flavour 500g
  • 50 ml Teriyaki sauce


  • Score the chicken thigh meat and open up to make the meat thickness even. 
  • Poke the chicken thigh skin with a fork in order to allow the sauce to go through easily.
  • Heat a large frying pan on high heat (you do not need oil)
  • Once the pan has heated, place the chicken meat on the pan with the skin side down
  • Brown the side and make the skin crisp for about 5 minutes. Remove any oil produced from the skin as much as possible.
  • When the skin is crisped, turn the meat over and cook the other side.
  • Pour the teriyaki sauce over the chicken meat. Keep pouring sauce over the chicken meat with a spoon until the teriyaki sauce has reduced a little bit. 
  • When the sauce starts to make bigger bubbles around the chicken and the sauce has thickened, turn the heat off and remove the pan from the heat. 
  • Slice the chicken thigh about 2 cm thick to serve with your choice of vegetables. 



Chicken breast can be used, but you may need to use a little bit of oil to cook in a frying pan. 
home made teriyaki sauce recipe 


Calories: 405kcal | Carbohydrates: 29g | Protein: 21g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 110mg | Sodium: 2358mg | Potassium: 307mg | Fiber: 0g | Sugar: 20g | Vitamin A: 90IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0.8mg