The Best Teriyaki Chicken (Japanese American Family Recipe)

Teriyaki chicken is an ICONIC Japanese American food. It’s not only a cult classic takeout dish, but it’s also a staple food in the Japanese American community. We make teriyaki chicken for family gatherings, church potlucks, and just for everyday meals. After much trial and error, I’ve finally perfected my homemade chicken teriyaki recipe to share with you!

What is Teriyaki? Is Teriyaki Chicken Japanese?

The term teriyaki comes from Japan and refers to food that is grilled with a soy sauce based glaze. However, the teriyaki dishes we know in America are most likely Japanese American in origin. In fact, Seattle, where I currently reside, claims to be the birthplace of teriyaki!

Conversely, I have also heard that Hawaii claims to be the birthplace of teriyaki. Knowing the history of Japanese immigration to Hawaii, that would not be an unreasonable claim.

Teriyaki vs. Yakiniku

So what makes teriyaki American? How is it different from Japanese grilled meat dishes like yakiniku?

Teriyaki chicken is typically marinated prior to grilling. Japanese grilled chicken, such as yakitori, is not marinated. You grill the chicken, and THEN you add the soy sauce glaze. I have an amazing recipe for yakitori, by the way, if you’re interested in that.

Both are delicious. But I feel that extra marinade in the teriyaki sauce makes teriyaki… teriyaki.

I also find that teriyaki sauce in America is very sweet. Japanese cooking in general is not quite so heavy handed on sweetness as American cooking is.

The Best Homemade Teriyaki Sauce Recipe

Speaking of teriyaki sauce, I’m sharing my absolute favorite teriyaki sauce recipe here. The best part is, it’s so easy, you can MEMORIZE it. Ready for it? It’s one part sugar to two parts each Japanese soy sauce, mirin, and sake. Scale up or down as needed!

Before you ask, YES, you absolutely need to have the alcohol (mirin and sake). Just like you wouldn’t attempt French cooking without wine, don’t attempt making Asian foods without Asian alcohols either. Once you start making multiple Japanese dishes, you’ll go through the mirin and sake quickly. They’re used in anything from fish marinades to sukiyaki broth.

You can use either regular cane sugar or brown sugar in your teriyaki sauce. I tend to like using brown sugar for a more molasses-y flavor.

Before you use your marinade, make sure to simmer it on the stovetop for a few minutes to burn off some of the alcohol. Let it cool down, and then it’s ready to use as a marinade or a thin glaze.

Are Teriyaki Sauce and Teriyaki Marinade the Same?

Essentially, yes. Once the alcohol has been cooked off, you can use my teriyaki marinade as a thin sauce or glaze. If you want a teriyaki sauce with a thick texture, you have a couple options. One: you can simply keep reducing it over the stovetop until it gets thick and shiny. Two: You can add a slurry of cornstarch and water to your marinade as it is simmering to thicken it up right away. More traditional Japanese cooking tends to use thinner glazes and sauces, while American takeout leans toward the thicker sauce.

How to Cook Teriyaki Chicken

The best way to cook teriyaki chicken is to grill it, for sure. But if you don’t have a grill, or if it’s rainy and cold outside like it is here in Seattle 9 months out of the year, you can definitely cook it over the stovetop. I don’t recommend baking teriyaki chicken, as I just oppose baked chicken on principle. However, I bet it would do really well in the air fryer! I foresee an air fryer teriyaki chicken recipe coming soon.

That’s it! Teriyaki chicken is supposed to be easy to make, and easier to eat 😉 This recipe delivers on both counts, so I hope you try it!

More Japanese American Recipes:

If you liked this recipe, check out my other Japanese American family recipes here:

• Nikumaki (Teriyaki Beef Rolls)
• Lotus Root Chips
• Deep Fried Wontons
• Best Beef Teriyaki Recipe