Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, trimmed of excess fat
  • 1/2 cup (120ml) soy sauce (low sodium preferred)
  • 1/4 cup (60ml) mirin (or dry sherry as a sub)
  • 1/4 cup (60ml) sake (or rice vinegar as a sub)
  • 2 tablespoons (30ml) honey
  • 1 tablespoon (15ml) brown sugar, packed
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) fresh ginger, grated
  • 1 teaspoon (5ml) sesame oil
  • 1 tablespoon (8g) cornstarch
  • 1 tablespoon (15ml) cold water
  • Sesame seeds, toasted (optional)
  • Chopped green onions (scallions) (optional)

Instructions:

  1. Trim the chicken thighs and cut into bite-sized pieces (optional, for faster cooking).
  2. In a saucepan, combine soy sauce, mirin, sake, honey, brown sugar, garlic, ginger, and sesame oil. Bring to a simmer over medium heat.
  3. In a small bowl, whisk together cornstarch and cold water until smooth. Pour the slurry into the simmering sauce and whisk constantly until the sauce thickens (about 1-2 minutes). Remove from heat.
  4. Place the chicken in a bowl or zip-top bag. Pour half of the teriyaki sauce over the chicken, reserving the other half for basting. Marinate in the refrigerator for at least 30 minutes (or up to overnight).
  5. Preheat oven to 375°F (190°C). Spread the chicken (with marinade) in a single layer in the prepared baking dish.
  6. Bake for 20 minutes, then brush with the reserved teriyaki sauce. Continue baking for another 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Baste with the sauce again halfway through the second baking period.
  7. Garnish with toasted sesame seeds and chopped green onions. Serve hot.