Teriyaki Chicken with Homemade Sauce

Delicious teriyaki chicken with a homemade sweet and savory sauce, perfect for weeknight dinners or entertaining guests.

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Marinate the chicken: Pat chicken thighs dry and place in a shallow dish. Mix soy sauce, mirin, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Pour over chicken and turn to coat; let sit 15–30 minutes.
Sear the chicken: Heat a heavy skillet over medium-high until shimmering, about 2 minutes. Pat excess marinade off the thighs and lay skin-side down; cook until deeply browned, about 5–6 minutes. Flip and cook 4–5 minutes more until the internal temperature is 74°C (165°F).
Make the sauce: While the last batch cooks, pour reserved marinade into a small saucepan and bring to a simmer for 2 minutes. Stir in the cornstarch slurry and simmer, whisking, until glossy and thickened, about 2–3 minutes.
Glaze and finish: Return cooked chicken to the pan, reduce heat to low, and brush or spoon warm sauce over each piece for 1–2 minutes to build glaze.
Serve: Transfer chicken to a platter and spoon any remaining sauce from the pan over top. Serve immediately with steamed rice or a salad.

Use an instant-read thermometer to ensure chicken is cooked properly. Marinate overnight for enhanced flavor.