Easy Crispy Chicken Teriyaki Recipe

Chicken teriyaki
Photo by Cohesion Singapore on Pexels

Here’s a fun fact for you: The word “teriyaki” combines two Japanese terms, “teri,” meaning luster given by the sweet soy glaze, and “yaki,” which means grilling or broiling. But today, we’re taking a delicious detour from the traditional method with an easy crispy chicken teriyaki recipe. This version maintains the glossy allure of the teriyaki glaze while introducing a crunchy texture that’s utterly irresistible. Ready to give your chicken a crispy makeover? Let’s get started.


  • 4 boneless, skinless chicken breasts or thighs
  • Salt and pepper, to taste
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying

For the Teriyaki Sauce:

  • 1/2 cup soy sauce
  • 1/4 cup water
  • 2 tablespoons sweet rice wine (mirin)
  • 1/4 cup brown sugar
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water


  1. Slice chicken into strips, season with salt and pepper, and coat first in flour, then beaten eggs, and lastly in panko breadcrumbs for crispiness. 
  2. Fry in hot oil until golden, about 3-4 minutes per side, then drain. 
  3. Simmer soy sauce, water, mirin, sugar, garlic, and ginger. Thicken with cornstarch mixture. 
  4. Coat fried chicken in sauce, garnish with sesame seeds and green onions to serve.