![\"\"](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/04\/teriyaki-chicken-with-rice-A-683x1024.jpeg\")
<\/figure>\n\n\n\nWhat exactly is teriyaki?<\/h2>\n\n\n\n
So, what does “teriyaki” mean? Teriyaki is derived from two Japanese words: teri<\/em>, which means shiny or glossy, and yaki<\/em>, which means grilled or broiled. Essentially, anything that\u2019s grilled and has a glossy sheen can be called teriyaki. I don\u2019t grill the chicken but pan-fry it\u2014a quicker cooking method, especially on busy weeknights.<\/p>\n\n\n\n How about teriyaki sauce? It is the sauce served with any food, usually meat or seafood. The sauce is a mixture of Japanese soy sauce and mirin (a sweet Japanese rice wine), sugar, fresh ginger, and fresh garlic. The result is a sauce with a sweet and savory flavor.<\/p>\n\n\n\n 1. Remove the bone from the chicken thigh yourself, or buy boneless skinless chicken thighs to save time. Make a few shallow cuts at the thickest parts of the meat. This step ensures the chicken has an even thickness and lays flat in the pan. This way, the chicken will be cooked evenly.<\/p>\n\n\n\n 2. Next, pat the chicken dry with a kitchen cloth or paper towel.<\/a> This step shortens the time to fry the chicken skin until it is crispy. It also helps to prevent splattering during frying.<\/p>\n\n\n\n 3. Season both sides of the chicken with ground white pepper and salt.<\/p>\n\n\n\n 4. Heat some vegetable oil in a pan, preferably a well-seasoned cast-iron or a nonstick pan.<\/a> Place the chicken skin-side down and pan-fry over medium-high heat until the skin becomes golden brown and crispy.<\/p>\n\n\n\n 5. Once the skin is nicely browned and crispy, flip the chicken over so the skin is facing up. Continue frying until you have fully cooked chicken.<\/p>\n\n\n\n 6. Mix the Japanese soy sauce, mirin, brown sugar, fresh garlic cloves, and two slices of fresh ginger in a small bowl. <\/p>\n\n\n\n 7. Stir the mixture well and pour it into the pan. Please be careful not to wet the skin to ensure it stays crispy.<\/p>\n\n\n\n 8. Turn down the heat and let the chicken cook gently in the homemade teriyaki sauce. The sauce will gradually reduce and thicken as it cooks. When it is reduced to just over half its original volume, it will turn to a glaze-like consistency. The sauce is now thick enough to cling to the chicken. At this point, turn off the heat.<\/p>\n\n\n\n 9. Remove the chicken from the pan and let it rest for five minutes before slicing it into half-inch pieces.<\/p>\n\n\n\n 10. Serve the chicken over jasmine rice with your choice of vegetables. Drizzle the remaining sauce over the chicken, then garnish with chopped green onions and sesame seeds.<\/a><\/p>\n\n\n\nIngredients for making teriyaki chicken and rice<\/h2>\n\n\n\n
\n
How to prepare teriyaki chicken with rice<\/h2>\n\n\n\n
![\"teriyaki](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/04\/Teriyaki-chicken-and-rice-image-1.jpeg\")
<\/figure>\n\n\n\n![\"pan](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/04\/Teriyaki-chicken-and-rice-image-5.jpeg\")
<\/figure>\n\n\n\n![\"the](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/04\/Teriyaki-chicken-and-rice-image-2.jpeg\")
<\/figure>\n\n\n\n![\"teriyaki](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/04\/Teriyaki-chicken-and-rice-image-6.jpeg\")
<\/figure>\n\n\n\n![\"one](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/04\/Teriyaki-chicken-and-rice-image-15.jpeg\")
<\/figure>\n\n\n