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Teriyaki chicken served with sesame seeds and spring onion
Tender chicken glazed in a sticky, sweet and savoury teriyaki sauce

Sticky teriyaki chicken

Author: Flavelo
Recipes Main Courses Quick Meals
'Teri' means lustre, and 'Yaki' means grilling/broiling. This Japanese technique is based on the caramelisation of sugar and soy sauce, which coats the meat in a shiny, sticky glaze. The sugar in the sauce not only sweetens but also thickens (syrup effect), while the freshness of rice vinegar and ginger cuts through this richness. A balance between salty, sweet and umami.
🕒 Prep Time 35 mins
🍳 Cook Time 15 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Wok or deep frying pan: For quick stir-frying and reducing the sauce.
  • Grater: For pulping ginger and garlic.

Allergen Information

⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Mix the marinade: soy sauce, honey, ginger, garlic, sesame oil and rice vinegar. Cut the chicken into bite-sized pieces.

Tip: Chicken thigh stays juicier than breast, making it a more authentic choice.
2 ✓

Pour half the marinade over the meat and leave to stand for 20-30 minutes in the fridge. Set aside the other half for the sauce.

Tip: The salt (soy sauce) penetrates the meat and seasons it, whilst the acid (vinegar) tenderises the fibres.
3 ✓

Remove meat from the marinade (discard used marinade). Heat oil in the pan and fry the chicken until golden brown.

Tip: Don't overcrowd the pan, otherwise the meat releases juice and steams instead of frying.
4 ✓

Pour the reserved clean marinade into the pan over the meat. Mix the cornflour with the cold water until lump-free, then pour this in too.

Tip: Cornflour gels under heat, giving the sauce its thickness in moments.
5 ✓

Simmer together for 1-2 minutes until the sauce thickens and coats the meat pieces like a shiny glaze.

Tip: It's ready when the sauce stays on the back of a wooden spoon (coating consistency).
6 ✓

Serve with boiled rice, sprinkled with sliced spring onion and sesame seeds.

Tip: The crunch of fresh onion and the nutty taste of sesame seeds complete the dish.

Recipe FAQ

Why did the marinade burn on the meat?
The marinade contains sugar, which burns quickly. Fry the plain meat first, and only add the sauce at the end to thicken on it!
The sauce was too runny.
You didn't boil it long enough, or there was too little starch. Boil further so the water evaporates (reduction).

Ingredients

  • 500 g Chicken breast or boneless thigh
  • 100 ml Soy sauce
  • 2 tbsp Honey
  • 1 tsp Fresh ginger (grated)
  • 2 cloves Garlic (crushed)
  • 1 tbsp Sesame oil
  • 1 tbsp Rice vinegar
  • 1 tsp Cornflour
  • 50 ml Water
  • 1 stalk Spring onion (for serving)
  • 1 tbsp Sesame seeds (toasted)
  • 2 tbsp Oil (for frying)