Try this basic recipe for making Japanese teriyaki chicken on a chicken wings in japanese top pan using five simple ingredients for the teriyaki sauce. Setsuko Yoshizuka is a freelance food writer and Japanese cookbook author. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate.

This recipe may be considered a copy-cat style recipe of your favorite Japanese restaurant teriyaki chicken. It will become a favorite weeknight addition to your dinner repertoire that both children and adults will love! Poke the chicken using a fork to help absorb the flavors of the teriyaki sauce during cooking. In a large bowl, combine the soy sauce, mirin, sake, sugar, and ginger and mix well. Add chicken to the bowl and marinate the chicken in the teriyaki sauce for 15 minutes in the refrigerator.

In a large skillet, heat the olive oil over medium-high heat. Flip the chicken over to cook the other side, reducing the heat to low. Pour the teriyaki sauce that was used to marinate the chicken into the skillet. Cover the skillet with a lid and steam cook the chicken on low heat until done—the internal temperature of the chicken should reach 165 F and the juices should run clear.

Remove the lid and simmer until the sauce thickens slightly. Remove the pan from the heat. Slice the chicken and serve on a plate. Pour the remaining thickened teriyaki sauce over the chicken.

Optional: If you like, garnish the teriyaki chicken with additional grated ginger. For best cooking results use boneless chicken with the skin on, and after the chicken is cooked you have the option of removing the skin before eating. When skinless chicken is used, there’s a chance that the chicken will dry out when it is cooking. Adjust the amount of sugar to tailor the sweetness of the teriyaki sauce to your taste. Freshly grated ginger may be substituted with easy to use pre-grated raw ginger in a tube, available at Japanese and Asian grocery stores.