Recipe by: Shuri Schnyder
Source: Family recipe
Serves: 6 – 8


  • 2 whole chicken breasts
  • 1/4 cup cornstarch
  • 1/4 – 1/2 cup water*
  • 1/4 cup soy sauce
  • 1 Tbsp mirin (Japanese rice wine)
  • 1 Tbsp sugar
  • 2 Tbsp oil


  • To make the teriyaki sauce, add water, soy sauce, mirin and sugar into a bowl. Stir and set aside.
  • Cube chicken. Pour cornstarch into a bowl, add chicken and coat.
  • Add oil to frying pan, heat until hot, then add chicken, flipping to expose all sides to hot surface of pan.
  • When exterior cooked, add teriyaki sauce, bring to a boil, then cook on low for 15 – 20 minutes.
  • After 10 minutes of cooking, check the flavor. If too salty and strong, add more water. If you prefer a sweeter taste, add more sugar.

* water instead of sake to make it ‘child friendly’

Download PDF version here: Shuri Schnyder – Japanese Chicken Teriyaki