Juicy Teriyaki Chicken – Breast or Thigh
Equipment
- 1 Nonstick or cast-iron frying pan
- 1 chopping board
- 1 Sharp knife
- 1 Small mixing bowl
- 1 Whisk
- 1 Tongs
- 1 Digital scale
Ingredients
For chicken
- 600 g chicken thigh or breast (your choice)
- 2 tbsp olive oil
- 60 g cornstarch
Teriyaki Sauce
- 100 g soy sauce
- 100 g mirin
- 100 g sake
- 70 g caster sugar / superfine sugar
Instructions
1. Make the Teriyaki Sauce (Makes ~370g total):
- In a small bowl, whisk together soy sauce, mirin, sake, and sugar until dissolved. Set aside.
2. Prepare the Chicken:
- Slice thick chicken breast horizontally to make even cutlets.For thighs, lightly score the flesh side.
- Coat with cornstarch.
3. Sear the Chicken:
- Heat 1 tbsp olive oil in a nonstick or cast-iron pan over medium-high heat.
- Place chicken in the pan and sear for 3–4 minutes until golden.
- Flip and cook the other side for 1–2 minutes.
4. Glaze with Sauce:
- Pour 240g of prepared teriyaki sauce into the pan.
- Simmer over medium-low heat, turning the chicken occasionally, until the sauce thickens and coats the chicken (about 3–5 minutes).
5. Slice and Serve:
- Rest the chicken for 2–3 minutes.
- Slice and serve over rice and drizzle extra sauce.Garnish with sesame seeds and spring onion if desired.
Notes
💡 Notes
- Gluten-Free: Use tamari instead of soy sauce.
- Soy-Free: Use the tested soy-free teriyaki sauce from my Ultimate Teriyaki Sauce Guide instead of swapping coconut aminos directly 1:1, as the saltiness and sweetness are very different.
- Leftover Sauce: Store unused sauce in the fridge for up to 2 weeks — great for stir-fries or rice bowls.
- Double Batch: Want to use all the sauce? Double the chicken quantity.
- Reheating: Gently reheat in a pan with a splash of water to keep it moist.