Better Than Takeout: A Truly Authentic Teriyaki Chicken Recipe

Mix the Magic Sauce:In a small bowl or a 2-cup liquid measuring cup, combine the soy sauce, mirin, sake, and sugar.Whisk well until the sugar is mostly dissolved.Set this sauce mixture aside, right next to your stove.

In a small bowl or a 2-cup liquid measuring cup, combine the soy sauce, mirin, sake, and sugar.

Whisk well until the sugar is mostly dissolved.

Set this sauce mixture aside, right next to your stove.

Prep the Chicken:Cut your chicken thighs into uniform, 1-inch bite-sized pieces.Pat them thoroughly dry with paper towels.A dry chicken is a happy chicken; this is how you get a good, golden-brown sear.

Cut your chicken thighs into uniform, 1-inch bite-sized pieces.

Pat them thoroughly dry with paper towels.

A dry chicken is a happy chicken; this is how you get a good, golden-brown sear.

Get the Pan HOT:Place a large, non-stick skillet (or a well-seasoned cast-iron pan) over medium-high heat.Add your 1 tablespoon of neutral oil.Let the pan get hot. You should hear a sizzle when the chicken hits.

Place a large, non-stick skillet (or a well-seasoned cast-iron pan) over medium-high heat.

Add your 1 tablespoon of neutral oil.

Let the pan get hot. You should hear a sizzle when the chicken hits.

Cook the Chicken (In Batches!):Add half of your chicken pieces to the hot pan in a single, un-crowded layer.Do not crowd the pan! This is the most important rule.If you crowd the pan, the chicken will steam and turn gray. We want it to sear.Let the chicken cook, undisturbed, for 3-4 minutes to get a deep golden-brown crust.Flip the pieces and cook for another 3-4 minutes until cooked through.Use a slotted spoon to remove the first batch of chicken and set it on a clean plate.Repeat the process with the second batch of chicken.

Add half of your chicken pieces to the hot pan in a single, un-crowded layer.

Do not crowd the pan! This is the most important rule.

If you crowd the pan, the chicken will steam and turn gray. We want it to sear.

Let the chicken cook, undisturbed, for 3-4 minutes to get a deep golden-brown crust.

Flip the pieces and cook for another 3-4 minutes until cooked through.

Use a slotted spoon to remove the first batch of chicken and set it on a clean plate.

Repeat the process with the second batch of chicken.

Cook the Aromatics:Once all the chicken is cooked and removed, turn the heat down to medium.Add your minced garlic and grated ginger to the empty pan.Stir constantly for 30-60 seconds, just until you can smell them. Do not let them burn.

Once all the chicken is cooked and removed, turn the heat down to medium.

Add your minced garlic and grated ginger to the empty pan.

Stir constantly for 30-60 seconds, just until you can smell them. Do not let them burn.

Make the Glaze:Pour your pre-mixed teriyaki sauce into the hot pan.It will bubble up aggressively.Use your whisk or wooden spoon to scrape up all those delicious, browned bits of chicken stuck to the bottom of the pan (this is called fond, and it’s pure flavor).

Pour your pre-mixed teriyaki sauce into the hot pan.

It will bubble up aggressively.

Use your whisk or wooden spoon to scrape up all those delicious, browned bits of chicken stuck to the bottom of the pan (this is called fond, and it’s pure flavor).

Simmer and Thicken:Let the sauce come to a strong, rolling simmer.Allow it to bubble and reduce for 3-5 minutes.The sauce will thicken, and the alcohol from the sake will cook off.It will become glossy and syrupy, thick enough to coat the back of a spoon.

Let the sauce come to a strong, rolling simmer.

Allow it to bubble and reduce for 3-5 minutes.

The sauce will thicken, and the alcohol from the sake will cook off.

It will become glossy and syrupy, thick enough to coat the back of a spoon.

The Grand Finale:Turn the heat down to low.Add all of your cooked chicken (and any juices from the plate) back into the pan.Toss the chicken in the beautiful, thick glaze until every single piece is coated.This should only take about 1-2 minutes.

Turn the heat down to low.

Add all of your cooked chicken (and any juices from the plate) back into the pan.

Toss the chicken in the beautiful, thick glaze until every single piece is coated.

This should only take about 1-2 minutes.

Serve Immediately:Turn off the heat.Stir in the 1 teaspoon of toasted sesame oil (if using).Serve the chicken hot over a bed of steamed rice.Garnish with toasted sesame seeds and sliced green onions.

Turn off the heat.

Stir in the 1 teaspoon of toasted sesame oil (if using).

Serve the chicken hot over a bed of steamed rice.

Garnish with toasted sesame seeds and sliced green onions.