Teriyaki chicken goes well with rice or sandwiched between bread.Add honey to soften the meat and to add shine.Make sure not to heat the meat for too long to avoid becoming hard. Recipe by Rarumu

I made this because I had some leftover chicken breast meat in the freezer.If you let the chicken cool properly before cutting, you'll get much nicer cuts!If you prefer a more western flavor, please check out this recipe for Basil Chicken. For a more Asian-inspired flavor, how about this Tandoori Chicken Recipe? Recipe by Kyokotan

I adapted the recipe to simplify the amounts and ingredients so that my son can cook it easier.It's best to cook the chicken until the skin crisps.Use a spatula to avoid the teriyaki sauce from burning around the edges.The key to its delicious flavor is to remove excess oil while cooking the chicken slowly. Recipe by kirakira5

A teriyaki chicken that my family loves.Take the amount of the seasoning ingredients as a standard.Adjust it according to your taste to make your own favorite sauce. Recipe by Oyakomeshi recipe

I wanted to make delicious easy chicken teriyaki.Make sure not to burn it because it has sake sprinkled over it! Recipe by Donpintan

I just wanted to eat chicken steak.As the chicken is marinated, make sure not to burn it when cooking! You only have to brown it lightly as it will cook through as you boil it down. Recipe by nani cafe

This is a recipe using my all-purpose sauce.Teriyaki Chicken Wingswasn't really a standard dish, so I decided to upload this recipe.All the cooking is done over medium heat. Please adjust Step 5 to your preference.Wipe off any oil after browning because it will have an impact on the result.You will end up with more sauce than necessary, so enjoy it over rice or with meat.You can grill two thighs at the same time, just adjust the cooking time. Recipe by Team yokin

This was made using the chicken thighs I had stored in the freezer. If you use sugar you'll have even softer meat, but I make it with just mirin to keep it from getting too sweet.After steaming the chicken with the lid, by cooking it over high heat with the sauce, you get it softened and glazed perfectly. If you're making this for a lunch box, marinade in the sauce the night before (reduce the amount of soy sauce in this case). Recipe by meg115

It's no wonder this recipe is so common in restaurants. It's super easy and tastes great!

I just love yangnyeom chicken, Korean fried chicken that has a sweet-salty flavor. But since they are deep fried and then coated with sauce, the calories add up. So I omitted the deep frying, adjusting my usual teriyaki chicken recipe, and made my own version of yangnyeom chicken!In Step 3, I use a non-stick frying pan so I don't add any oil to it. If the heat is too high the sauce will burn, so be careful. (If you don't have a non-stick frying pan, add a little sesame oil to the pan!) Recipe by Hanacchitomocchi

I make a lot of teriyaki so I combined these seasoning ingredients to prepare an easy sauce. It's something I just came up with off the top of my head. Lotus Root KinpiraYellowtail TeriyakiYou can add sugar to taste, depending on the dish you're preparing. Recipe by Yuuyuu0221

I used some moist boiled chicken (fromto make a tender and delicious teriyaki dish.The work that you do during Step 1 is so that the chicken soaks up the marinade better and so that it doesn't shrink during cooking. If there are any parts of the chicken that stick out in particular, these sections may burn quite easily, so peek into the grill every so often and cover in aluminium foil as needed.If you tenderize the chicken and even the surface out beforehand you will get an even colour when it cooks and it's less likely to burn. Recipe by Satoyoko