Chicken Teriyaki

I’ve seen a ton of different ways to make teriyaki sauce, some far more complicated than others and with ingredients that I’ll probably never use again. So instead, I decided to wing it and make my own simple sauce.

Chicken Teriyaki

First, I made the sauce by adding in soy sauce, water, brown sugar, chopped garlic, grated ginger, and black pepper to a small saucepan and let the sugar dissolve and the sauce bubble.

I used chicken thighs this time, but you can also use chicken breasts. If you don’t care for crispy skin, you can buy the skinless versions. I trimmed the fat off of the chicken and put them in a zippered bag, then poured the cooled sauce inside, making sure everything got coated. I marinated the chicken in the refrigerator for an hour, flipped the bag over halfway through to make sure both sides got coated well.

Chicken marinating in the teriyaki sauce

I set the sous vide immersion circulator to 165°F and let the chicken cook for 2 hours (alternatively, you can bake them in the oven at 350°F for about 30 minutes) After taking them out of the hot water bath, I plunged them into an ice water bath to cool them down to prep them for getting the skin crispy.

Cooling down the chicken

While the chicken was cooling, I put some olive oil in a pan and heated it until it was hot, then placed the thighs skin side down for about 5-8 minutes depending on how big the thigh was and how thick the skin was. Once the skin was crispy and brown, I flipped it over to the other side to warm up that side as well.

I sprinkled some sesame seeds on top at the end and served it with Basil Eggplant, but you can serve it with rice and/or any other veggie you like!


Chicken teriyaki with crispy skin


Chicken Teriyaki

Servings: 4


  • 2 lb. chicken thighs, skin-on and bone-in (can also use skinless and/or boneless thighs or breasts)
  • Optional: sesame seeds


  • 1/4 cup soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp water
  • 1-3 cloves garlic
  • 1/2 tsp ginger, grated
  • Pepper, to taste



  • Add sauce ingredients into saucepan and heat until sugar dissolves and mixture starts to bubble
  • Remove sauce from heat and let it cool (you can put it in a separate bowl and let it float in an ice water bath if you want to speed up the cooling process)
  • Put chicken into a large zippered bag and pour sauce over them, making sure everything gets coated
  • Press out all the air from the bag and seal it (roll up the bag if it’s too big)
  • Refrigerate for at least one hour (or overnight), turning halfway through if you can to let both sides marinate
  • Either sous vide at 165°F for 1-4 hours or bake in the oven at 350°F ~30 minutes/until juices run clear
  • If you used the sous vide method and want crispy skin:
    • Place the bag with the portion you plan to eat immediately in an ice bath to cool it down
    • Heat some olive oil in a pan and place chicken skin side down, cooking until the skin is crisp (about 5-8 minutes)
    • Flip the chicken onto the other side for ~2 minutes to warm it up
  • Optional: Sprinkle with sesame seeds and serve with rice and broccoli or other veggie
  • Nom nom nom!

Estimated Nutritional Information (1 serving, no sides): 275 calories; 19g protein; 5g carbs; 19g fat; 111mg cholesterol; 668mg sodium; 244mg potassium


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