Pan-Fried Teriyaki Chicken Recipe

Teriyaki chicken is one of the most popular Japanese home-cooked dishes. The sweet-savory teriyaki sauce clings to the chicken with an irresistible shine. All you need is a frying pan.

This article covers the golden teriyaki sauce ratio, crispy-skin techniques, and chicken thigh preparation.

Ingredients (Serves 2)

Ingredient	Amount
Chicken thigh	1 piece (about 300g)
Vegetable oil	1 tsp
Salt and pepper	a pinch

Teriyaki Sauce (Golden Ratio)

Seasoning	Amount
Soy sauce	2 tbsp
Mirin	2 tbsp
Sugar	1 tbsp
Sake	1 tbsp

Sides (Optional)

• Shredded cabbage
• Cherry tomatoes
• Mayonnaise
• White sesame

Directions

Step 1: Prep the Chicken Thigh

Trim excess fat and sinew (white parts) from the chicken thigh. Score thick sections to even out the thickness. Season both sides lightly with salt and pepper.

Season both sides lightly with salt and pepper for a base flavor.

Step 2: Mix the Teriyaki Sauce

Combine soy sauce, mirin, sugar, and sake in a bowl. Stir until the sugar is fully dissolved.

Step 3: Pan-fry Skin Side (Crispy Skin Tips)

Heat oil in a frying pan over medium heat. Place the chicken skin-side down.

This is the most important step. Don't flip for the first 5 to 6 minutes. Press gently with a spatula for even contact with the pan. The fat under the skin slowly renders out, creating a shallow-fry effect for perfectly crispy skin.

Flip when the skin is golden-brown and crispy.

Step 4: Cook the Other Side

After flipping, reduce to low heat, cover with a lid, and cook 3 to 4 minutes until cooked through. Confirm doneness by inserting a bamboo skewer: clear juices mean it's done. Wipe excess oil from the pan with a paper towel. This step helps the sauce stick better.

Step 5: Glaze with Teriyaki Sauce

Pour the teriyaki sauce into the pan. Keep on low heat, flip the chicken several times to coat evenly. When the sauce thickens and the chicken glistens, remove from heat.

Slice into pieces, arrange on a plate, and drizzle with sauce. Add shredded cabbage and cherry tomatoes for a colorful presentation.

Tips for the Best Result

• Don't flip the skin side too early: flipping early makes the skin soggy. Leave it untouched for 5 to 6 minutes for maximum crispiness
• Wipe out excess oil before adding sauce: oil in the pan will cause the sauce to slide off
• Glaze on low heat: high heat burns the sugar in the sauce, creating a bitter taste
• Even out the thigh thickness: scoring thick parts prevents raw spots inside

Variations

Teriyaki Chicken Bowl Layer sliced teriyaki chicken over rice and drizzle with mayonnaise. Top with shredded nori and white sesame for extra flavor and looks.

Teriyaki Chicken Sandwich Stack lettuce, mayonnaise, and teriyaki chicken between slices of bread for a satisfying sandwich. Great for bento boxes and picnics.

Yuzu Teriyaki Add 1 tablespoon of yuzu juice to the sauce for a refreshing citrus twist. Perfect for warm weather.

Summary

Teriyaki chicken only needs the golden ratio (soy 2 : mirin 2 : sugar 1 : sake 1) and the crispy-skin technique. Twenty minutes with one pan and you have an authentic dish.

Chicken, soy sauce, and mirin are all available on the Farmi app. Make teriyaki chicken for the whole family in HCMC. Download the Farmi app today.

Note: this article and some images were created with the help of AI (artificial intelligence) and reviewed by our editorial team before publication.