Saturday, July 7, 2012

baked teriyaki chicken

Just like there are different versions of 'hamburger' in America, there are different versions of 'teriyaki chicken' in Japan. Most people think teriyaki sauce is sweet, there are some teriyaki sauce that's more soy sauce base and has salty taste rather than sweet. It really depends on how much of each ingredients you put in. So, my advice to you is experiment! If you don't like what you make your own, go choose one from many teriyaki sauces sold in Asian supermarkets. The key is to find (either the brand or your own) your own taste of teriyaki sauce. 


Chicken thighs (with skin) - 6 pieces **see TIPS

[Chicken marinade]

Salt & pepper - 1 tsp each
soy sauce - 2 tsp
corn starch - 1 TBS

Garlic cloves - 3 (skinned and chopped in half)

[Teriyaki sauce]

Kikkoman Teriyaki glaze - 1 cup

or your own teriyaki sauce [makes 6 cups]: **see TIPS

Soy sauce - 2 and half cups
Mirin - 1 and 3/4 cup
Sugar - 1 cup
Ginger - 3 TBS (minced or grin with garlic)
Garlic - 1 TBS (minced or grind with ginger)
Hondashi (Japanese soup base) - 2 TBS 
Water - 1 cup
3 TBS cornstarch 


  1. Cut off excess skin (if it's hanging off the meat). We want just enough skin, but not too much.
  2. Season chicken thighs with chicken marinade. Let is sit for about 20 minutes. 
  3. [Teriyaki sauce] Combine all ingredients except corn starch in a large saucepan Stir until the sugar is dissolved. Bring the mixture to a boil over medium-high lheat. In a sauce pan, heat the ingredients for teriyaki sauce. Meanwhile, mix 3 TBS of cornstarch and 3 TBS of water in a small bowl until smooth. Add the cornstarch mixture to the soy sauce mixture and simmer over low heat for 15 minutes, or until it thickens. (**see TIPS)
  4. On a baking pan/dish, line it with aluminum foil (highly recommended or else you'll have to scrape the baking dish for the next three days. Yes, I did that and I regret not lining the pan/dish.)
Cut off excess skin

Marinade chicken and let it sit for 15-20 minutes


  1. Preheat oven to 375 F.
  2. On a frying pan, heat 2 TBS oil. When it's hot, cook the marinated chicken for 2 minutes each side. The chicken thighs won't be cooked thoroughly (it's ok, we will bake them).
  3. Transfer chicken to foiled baking pan/dish. Sprinkle garlic cloves (optional) on top. Baste/brush chicken thighs with teriyaki sauce (both sides). Bake for 10 minutes.
  4. Take the chicken out, baste/brush on teriyaki sauce again and return to oven for another 8-10 minutes. 
  5. Repeat for the third time and return to the oven for 8-10 minutes. Let the sauce caramelize onto the chicken. If it's not really caramelizing or the skin isn't getting crispy, then change the oven to broiler and broil for few minutes (watch it closely. it can burn quickly).

As you can see, my baking dish was all burnt on the side (not the chicken)! So, foil your pan.


  1. Serve with rice like donburi style, or as a main dish. 
  2. Extra teriyaki sauce for those who want the chicken to be dipped in yummy goodness. 


  • Not a big fan of chicken skin? No problem. Just use different cuts like chicken breasts or tenders. Just reduce the cook time to 20-25 minutes. :) 
  • Teriyaki sauce - If the sauce doesn't seem to thicken, just follow the recipe, and keep it overnight in fridge. It will thicken and ready to use the next day.
  • Remember, the sauce is for 6 cups of teriyaki sauce!

1 comment:

  1. I made this tonight!! Seriously... your blog is saving my dinners. Haha!!