Homemade Teriyaki Chicken with Brown Sugar Glaze | CookOS

Teriyaki Chicken

Name: Homemade Teriyaki Chicken with Brown Sugar Glaze
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese-American
Ingredients: 1.5 lbs boneless, skinless chicken thighs, trimmed; onion powder, to taste; garlic powder, to taste; 1 tbsp vegetable oil; 3/4 cup brown sugar, packed; 3/4 cup low-sodium soy sauce; 1 tsp ginger paste; 1 tsp garlic paste; 1 tsp sesame oil; 1 tbsp mirin; 1/4 cup honey; 1-2 tbsp cornstarch; 1 tbsp butter; steamed rice, for serving; steamed broccoli, for serving

This homemade teriyaki chicken features tender, boneless chicken thighs coated in a rich brown sugar and soy-based glaze with ginger and garlic. It's quicker and fresher than takeout versions.

🌍Japanese-American 🏷️Teriyaki chicken 🏷️Chicken thighs 🏷️Teriyaki sauce 🏷️Weeknight dinner Quick recipe

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Total

35 min

Servings

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

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Ingredients

1.5 lbs boneless, skinless chicken thighs, trimmed
onion powder, to taste
garlic powder, to taste
1 tbsp vegetable oil
3/4 cup brown sugar, packed
3/4 cup low-sodium soy sauce
1 tsp ginger paste
1 tsp garlic paste
1 tsp sesame oil
1 tbsp mirin
1/4 cup honeyoptional
1-2 tbsp cornstarch
1 tbsp butter
steamed rice, for servingoptional
steamed broccoli, for servingoptional

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Instructions

1
Season the trimmed chicken thighs lightly with onion powder and garlic powder.
2
Heat oil in a griddle pan or large skillet over medium-high heat. Add the chicken thighs and cook for about 4 minutes on each side, until cooked through and nicely browned.
3
While the chicken is cooking, prepare the sauce. In a medium bowl, combine the brown sugar, soy sauce, ginger paste, garlic paste, sesame oil, mirin, and optional honey.
4
Add the cornstarch to the sauce mixture and whisk thoroughly until there are no lumps.
5
Once the chicken is cooked, remove it from the skillet and slice it into strips. Set aside.
6
Reduce the heat to medium-low. Add the butter to the same skillet and let it melt.
7
Pour the teriyaki sauce mixture into the skillet. Cook, stirring, for about 5 minutes until the sauce begins to bubble and thicken slightly.
8
Add the sliced chicken back into the skillet with the sauce, tossing to coat.
9
Simmer on low for about 10 minutes, stirring constantly, until the sauce has thickened to a glaze and fully coats the chicken.
10
Serve immediately, optionally with steamed rice and broccoli.

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Tips & Notes

Pro tips

Pat chicken dry before searing to develop a better crust and help the sauce adhere.
Don't skip the sesame oil—it adds nutty depth that elevates the sauce beyond basic teriyaki.
Simmer on medium-low heat so the sauce thickens gradually without scorching; stir occasionally.
Use ginger and garlic paste for faster, smoother incorporation; fresh minced works but requires extra stirring to avoid lumps.

Substitutions

Brown sugar → white sugar or honey (use 3/4 cup honey, reduce to 1/2 cup to account for extra moisture)
Low-sodium soy sauce → regular soy sauce (reduce to 1/2 cup and omit added salt if using elsewhere)
Mirin → 1 tbsp honey or 1 tbsp rice vinegar + 1 tsp sugar (flavor will be slightly less rounded)
Sesame oil → skip or substitute with neutral oil (sesame oil adds essential toasted depth, so skipping reduces authenticity)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of water if the sauce has thickened too much.

Common Questions

Can I use chicken breasts instead of thighs?

Yes, but thighs stay more tender during cooking. If using breasts, reduce simmering time to 10–12 minutes to prevent drying out.

What does mirin do in this recipe?

Mirin adds subtle sweetness and depth to balance the soy sauce. You can substitute with 1 tbsp honey or skip it, though the flavor will be slightly less complex.