Sticky Teriyaki Chicken
🕒 Time
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
🍽 Servings
4 servings
🛒 Ingredients
Chicken
2 lbs (900g) boneless, skinless chicken thighs
(Thighs are best for juiciness and caramelization)Salt & black pepper to taste
1 tablespoon oil (vegetable or sesame oil)
Teriyaki Sauce
½ cup soy sauce (low sodium preferred)
⅓ cup honey (or brown sugar)
2 tablespoons mirin (or rice vinegar + 1 tsp sugar)
1 tablespoon rice vinegar
4 cloves garlic, minced
1 teaspoon fresh grated ginger
1 tablespoon cornstarch
2 tablespoons water
🔪 Step-by-Step Instructions
1️⃣ Prep the Chicken
Pat chicken dry with paper towels.
Cut thighs into large bite-sized pieces (or leave whole if preferred).
Lightly season with salt and pepper.
2️⃣ Sear for Flavor
Heat oil in a large skillet over medium-high heat.
Place chicken smooth side down.
Cook 5–6 minutes without moving to develop golden color.
Flip and cook another 4–5 minutes until cooked through (internal temp 165°F / 74°C).
Remove excess grease if necessary.
3️⃣ Make the Teriyaki Glaze
Lower heat to medium.
Add garlic and ginger to the pan. Sauté 30 seconds.
Pour in soy sauce, honey, mirin, and vinegar.
Simmer for 3–4 minutes.
4️⃣ Thicken the Sauce
Mix cornstarch + water in a small bowl.
Stir into the skillet.
Simmer 2–3 minutes until sauce thickens and becomes glossy.
The sauce should coat the back of a spoon and look shiny.
5️⃣ Glaze the Chicken
Toss chicken in the sauce until fully coated.
Let simmer another 2–3 minutes until sticky and caramelized.
Optional: Broil for 2–3 minutes for extra charred edges.
🍚 Serving
Serve over:
Steamed white rice
Jasmine rice
Fried rice
Garnish with:
Sesame seeds
Chopped green onions
Light drizzle of extra sauce
🔥 Pro Tips
✔ Use thighs for best texture
✔ Don’t overcrowd the pan — cook in batches if needed
✔ Let sauce reduce naturally for deeper flavor
✔ For extra sticky glaze, simmer an extra 1–2 minutes
❄ Storage
Refrigerate up to 4 days
Reheat gently in skillet
Freezes up to 2 months
