Teriyaki Chicken Recipe

Terriyaki Chicken

Another really quick and simple dish for tonight, and it will totally ‘wow’ anyone you cook it for as it’s so flavourful! It’s not a proper Japanese, just a Mat version that is quite similar to the Teriyaki Chicken at Melbourne’s Edoya Japanese Restaurant on Russell Street, Melbourne.

Terriyaki Chicken

So here’s you ingredients list, most of which you should be able to pick up in your local grocery store and bottle shop. Oh and this will serve 2 people by itself, or 4 if you make another dish as well.

  • 4 Chicken thigh fillets
  • 3 teaspoons of sugar
  • 1/4 cup (2fl oz) Sake
  • 1/4 cup (2fl oz) Mirin
  • 1/3 cup Light Soy Sauce
  • Sesame Seeds
  • Spring Onions
  • Sesame Oil (for frying)

Terriyaki Chicken

Pat the fillets dry on some absorbent kitchen paper, trim off the excess fat if you’re worried about it, then season it well with some salt and pepper. Put a little splash in a griddle or frying pan and let it heat right up, we want it close to smoking when we put the chicken in!

Terriyaki Chicken

Fry the chicken till it’s really sealed and brown. It needs to be nice and crisp on the outside, but tender in the middle. So be sure not to overcook it!

While the chicken is finishing up cooking it’s time to organise the sauce. Mix in the Sugar with the Sake, Mirin and Light Soy Sauce. Give it a really good stir so that you dissolve the sugar.

By about now the chicken should be finished up, if it is then take it off of the heat and put the fillets on some absorbent kitchen paper to drain off the excess oil. Don’t get rid of the pan as we’re going to deglaze it with the sauce and there’s plenty of flavour there that we don’t want to waste!

Terriyaki Chicken

While the chicken thighs are resting, put the sauce in the pan you used for cooking the chicken and get it back on the heat. Don’t let it boil over, and make sure you give it a bit of a stir so that you get all that flavour from the chicken into the sauce. Once it starts to boil, drop the heat right down low and let it simmer for a minute or two.

While the sauce is finishing up, chop up the spring onions for the garnish.

Terriyaki Chicken

The chicken should’ve had enough time to relax, slice it up into bite-size strips and place it on a nice serving plate. Once it’s all on the plate take the sauce off of the heat and spoon, not pour, it over the chicken making. Sprinkle some shallots and sesame seeds on top and voila, Chicken Teriyaki is done!

Terriyaki Chicken

Serve with some Jasmine rice, I like the microwave packs from Sun Rice because they taste great, they’re ready in 90 seconds, there’s no mess to clean up, and it’s pretty damn hard to wreck it.

Looking for more of my world famous recipes, then head over to the recipes archive!

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My name is Mathew Packer, I live on the east coast of Australia in Newcastle with my wife Cath, my son Travis, and our dog Cherry Bomb.

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