Japanese
Chicken Teriyaki Donburi
Juicy chicken thighs glazed in a homemade sweet and savory teriyaki sauce, served over steamed rice.
Watch it madeSudachi | Japanese Recipes | Yuto Omura · 6:54
Ingredients
- Chicken Thighs (boneless)4 pieces
- Soy Sauce4 tbsp
- Mirin4 tbsp
- Sake2 tbsp
- Sugar1 tbsp
- Short-grain Rice2 cups cooked
- Broccoli1 head, steamed
Method
- Mix soy sauce, mirin, sake, and sugar in a small bowl to create the teriyaki sauce.
- Pan-fry chicken thighs skin-side down until the skin is crispy and golden brown. Flip and cook the other side.
- Pour the sauce into the pan with the chicken. Simmer until the sauce thickens and glazes the chicken.
- Slice the chicken into strips and serve over a bowl of steamed white rice.
- Garnish with chopped scallions and sesame seeds. Serve with steamed broccoli on the side.
Common questions
Can I substitute the sake or mirin in chicken teriyaki donburi?
Yes. For sake, use dry white wine or water in a pinch. For mirin, mix 1 tablespoon rice vinegar with 1 teaspoon sugar per tablespoon needed. The flavor will be slightly less rounded but still balanced.
How long does it take to cook the chicken and glaze the sauce?
Plan on about 20–25 minutes total. Brown the chicken 5–7 minutes on the skin side, then 4–6 minutes on the other side. After adding the sauce, simmer 2–4 minutes until glossy and thickened.
What are the most common mistakes when making teriyaki chicken?
The biggest mistakes are crowding the pan, which prevents crisp skin, and adding the sauce too early, which can burn before the chicken cooks through. Also, don’t boil the sauce too hard or it may turn sticky and salty.
Can I make chicken teriyaki donburi ahead of time and store leftovers?
Yes. Store chicken, rice, and broccoli separately in airtight containers for up to 3–4 days in the fridge. Reheat gently in the microwave or a covered skillet with a splash of water to loosen the glaze.
What’s the best way to serve this dish for the best texture?
Serve the chicken sliced over hot short-grain rice right after glazing, so the sauce stays shiny and the rice absorbs some flavor. Add broccoli on the side, then finish with scallions and sesame seeds just before serving.