Best Ever Chicken Teriyaki Recipe


“This is by far the best chicken teriyaki recipe i’ve cooked. Also, marinading the chicken in ginger and salt make a big difference in the final product!”

Prep 2 min

Cook 8 min

Servings 2


  • 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


  • Rub the ginger and and salt into the chicken and marinade in refrigerator for 30 minutes.
  • Use paper towels to dry the chicken well, discard any excess ginger pulp.
  • Over medium heat in a heavy bottomed frying pan, add the oil and place the chicken skin-side down in the pan and fry until golden brown. Flip, then add 1 tablespoon of sake and quickly cover the pan with a lid. Steam until cooked through, about 5 minutes.
  • For teriyaki sauce:  mix 1 tablespoon each of: honey, mirin, sake, and soy sauce. Stir to combine.
  • Remove the lid of the pan, use a paper towel to remove any remaining liquid and oil.
  • Turn high the heat, add teriyaki sauce, flipping the chicken occasionally to coat in the sauce until the sauce forms a thick glaze around the chicken, about 3 minutes.
  • Transfer the chicken from the pan to a serving dish, top with the sauce. Enjoy!


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