Easy Teriyaki Chicken (30 Minutes)

Easy Teriyaki Chicken (30 Minutes)

Crispy, juicy chicken thighs are coated in a sweet and savory sticky teriyaki sauce. This easy teriyaki chicken is made in one pan in just 30 minutes. I sear the chicken skin-side down until golden and crisp before briefly coating it in the sauce so the skin doesn't turn soggy.

5 from 5 votes

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Japanese

Servings

Calories per serving 415 kcal

Ingredients

1.5 lbs skin-on bone-in chicken thighs (4 large thighs)
¼ cup cornstarch
1.5 tablespoon vegetable oil or any neutral oil
1 green onion finely chopped
½ teaspoon sesame seeds toasted kind

Teriyaki Sauce

¼ cup sake
¼ cup mirin
3 tablespoon regular soy sauce or light soy sauce
1 tablespoon white granulated sugar
2 garlic cloves minced
1 teaspoon ginger grated

Instructions

In a small bowl or measuring cup, combine the teriyaki sauce ingredients. Whisk until the sugar fully dissolves. Set aside.
Place the chicken thighs skin-side down on a cutting board. Using the tip of a sharp knife, make small slits around the bone until the bone can be removed. Pat the chicken very dry on both sides with paper towels, especially the skin.
Add cornstarch to a large plate or baking sheet, then coat both sides of the chicken thighs, shaking off any excess. Transfer the coated chicken to a parchment-lined plate.
Heat vegetable oil in a large pan over medium heat. Add the chicken skin-side down in a single layer and sear for 4-6 minutes until the skin is golden and crispy. Gently press down on the thighs for even contact with the pan, then leave them undisturbed until golden and crispy. Flip and cook for another 3-5 minutes, or until the chicken reaches an internal temperature of 165°F. Remove and set aside.
Pour the prepared sauce into the same pan and scrape up the browned bits from the bottom. Simmer for about 2 minutes, stirring occasionally, until slightly thickened and glossy.
Return the chicken to the pan skin-side down for 5 seconds and quickly flip to coat the other side for another 5 seconds, without letting it simmer in the sauce. Remove from the heat and garnish with green onions and toasted sesame seeds. Serve whole or rest for 5 minutes before slicing into strips.

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