Chicken Teriyaki

Beautifully glazed chicken teriyaki is an all-time favorite! Learn the tips for making perfect, mouth-watering chicken every time.

Chicken Teriyaki
Photographed by Takeshi Noguchi

Recipe by
Masako Kono







Calorie count is per serving.
Excludes time needed to return the chicken to room temperature.

Ingredients (Serves 2)

  • 1 chicken thigh (large) (300 g)
  • 100 g snap peas
  • [A]

    • 1 tbsp soy sauce
    • 1 tbsp sake
    • 1 tbsp mirin
    • 1 tsp sugar
  • A pinch of salt
  • 1 tsp vegetable oil



Take the chicken out of the fridge about 30 minutes before cooking and return it to room temperature. Trim off any excess fat and make incisions in the sinewy or thicker areas (see note). Place the chicken skin-side down and cut it into 6 equal pieces (first cut it lengthwise in half and then cut each half into 3 pieces).


Remove the stems and strings from the snap peas. Boil 300 ml of water, add a pinch of salt, and parboil the snap peas for about 2 minutes before draining. Mix together [A].


Heat the vegetable oil in a frying pan placed over medium heat. Place the chicken in the pan skin-side down and cook for 2-3 minutes until brown. Turn over, cover, and cook for an additional 3-4 minutes over medium-low heat. Use paper towels to soak up the fat. Pour [A] over the chicken in a circular motion. Raise the heat to medium-high to reduce the liquid and glaze the chicken.


Frying the chicken skin-side down first both crisps the skin and keeps it from shrinking. The chicken pieces are quite thick, so once the skin has browned they need to be turned over, covered, and steam-fried to make sure they're cooked through.


[How to cook delicious chicken]
*Remove any excess fat*
- Place the chicken skin-side down and cut off any skin that protrudes from the meat.
- Pull at the white fat attached to the meat and trim it away with a knife.
*Make incisions*
- Make incisions in the white tendons, especially where they are concentrated.
- Make incisions in the thicker sections of the meat to avoid undercooking.