Teriyaki Chicken

5 minutes

20 minutes




Teriyaki Sauce

  • 35g brown sugar
  • 75ml mirin sauce
  • 75ml cooking sake
  • 75ml soy sauce
  • 4 boneless chicken thighs
  • 3 Tbsp standard flour
  • cooking oil
  • spring onion, chopped
  • toasted sesame seeds


I have found through the cooking school and from feedback that teriyaki chicken is one of the most popular Japanese dishes and a favourite amongst everybody. But don't feel restricted to chicken. The sauce goes well with beef, pork, salmon, or even just stir-fried vegetables and tofu. If you like to think ahead, you can make extra teriyaki sauce and keep it in your fridge for next time.

To make the Teriyaki sauce, mix all sauce ingredients in a small pan and bring to the boil. Reduce the heat to medium and simmer for a further 2 minutes. Remove from the heat and
set aside.

Score the chicken to flatten and dust with flour. Put a pan on medium-high heat then add cooking oil. Place the chicken in skin-side-down and cook for 2 - 3 minutes. Turn and cook the other side for another 2 - 3 minutes or until chicken is cooked through.

Add the teriyaki sauce to the pan. Cook until the sauce becomes thicker and is lightly caramelised. 

Slice the chicken and serve with cooked rice. Garnish with chopped spring onion and/or toasted sesame seeds if desired.