Glazed Skillet Chicken Teriyaki with Homemade Sauce
Crispy-skinned boneless chicken thighs pan-seared and glazed in a classic 4-ingredient Japanese reduction of soy sauce, sweet mirin, sake, and sugar, served over steamed rice.
Deep amber glossy lacquer adhering tightly to crispy golden chicken skin.
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Step-by-Step Video Guide & Creator Variants
Cocinanding Guide vs. Creator Video: Related Video — Unconfirmed Comparison (Kwan Homsai): This public video is provided as a visual reference for the dish. Exact ratios, timings (10m prep / 15m cook), and US grocery suggestions on this page are independently standardized by Cocinanding.
Glazed Skillet Chicken Teriyaki with Homemade Sauce
Kwan Homsai
Public YouTube video embedded as a visual technique reference. The written recipe guide, verified timings, and US grocery brand picks are independently authored by Cocinanding (not a commercial partnership).
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What to Buy & Brand Guide
Editorial US Grocery Suggestions • Zero Paid Placements
Kikkoman Kotterin Mirin
Standard Size: 10 oz bottleWhy it matters: High glucose content produces the signature lacquer sheen.
Where to find in US: Asian grocery aisle.
Acceptable substitutes: Sake with 1 tsp honey.
Why This Recipe Works
💡 The Meaning of 'Teri' and 'Yaki'
'Teri' denotes luster and 'yaki' means grilled; naturally reducing mirin and soy caramelizes sugars into a lustrous glaze without artificial cornstarch.
Ingredients for 4 ServingsUS Standard Measurements
- 1.5 lbs Boneless skin-on chicken thighs
- 0.3 cup (75ml) Japanese brewed soy sauce⭐ Recommended: Kikkoman
- 0.3 cup (75ml) Sweet Japanese cooking wine (Mirin)⭐ Recommended: Kikkoman
- 3 tbsp Japanese sake or dry white wine
- 2 tbsp Granulated sugar
- 1 tbsp Toasted white sesame seeds
- 1 tbsp Neutral vegetable or canola oil
- 2 stalks Scallions, thinly sliced
- 3 cups Steamed short-grain white rice, for serving
Required Kitchen Tools
- ✓Heavy nonstick skillet
- ✓Basting spoon
Step-by-Step Preparation
Whisk Sauce
Dissolve soy sauce, mirin, sake, and sugar together in a small bowl.
Crisp the Skin
Heat 1 tbsp neutral oil in a heavy skillet over medium heat and place chicken thighs skin-side down. Sear 6 minutes, pressing gently with a spatula to render fat.
Flip & Degrease
Flip chicken, cook 3 minutes, and wipe out excess rendered fat from the pan using paper towels.
Glaze, Garnish & Serve
Pour in the teriyaki sauce and bubble 4 minutes over medium heat, spooning glaze continuously over chicken until syrupy and internal temperature reaches 175°F–185°F (79°C–85°C). Slice over 3 cups steamed white rice and garnish with 1 tbsp toasted sesame seeds and sliced scallions.
Common Mistakes & Troubleshooting
Avoid the mistakes that ruin this recipe
⚠️ Problem: Burnt bitter glaze
Underlying Cause: High heat scorched sugars.
Fix & Solution: Keep heat at medium-low and swirl pan continuously once bubbles become slow and thick.
Frequently Asked Culinary Questions
Specific ingredient, technique, and US grocery answers for Glazed Skillet Chicken Teriyaki with Homemade Sauce
❓ Which brand of mirin should I look for in US grocery stores for Glazed Skillet Chicken Teriyaki with Homemade Sauce?
Editorial suggestion: Kikkoman Kotterin Mirin (Kikkoman). High glucose content produces the signature lacquer sheen. Typical aisle: Asian grocery aisle. Acceptable substitute: Sake with 1 tsp honey.
❓ How do I fix: "Burnt bitter glaze"?
Common cause: High heat scorched sugars. Practical fix: Keep heat at medium-low and swirl pan continuously once bubbles become slow and thick.
The True Tokyo Teriyaki
Commercial bottled teriyaki sauces rely on cornstarch. Kwan Homsai restores the elegance of Tokyo dining with a pristine four-ingredient glaze reduced to high-gloss perfection.
Visual Kitchen Infoguide (Print or Save to Phone)
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