Homemade Teriyaki Sauce


This Homemade Teriyaki Sauce is super simple to make at home; it’s perfectly sweet, balanced and flavorful. It’s perfect to rub onto veggies, chicken and meats.

Homemade Teriyaki Sauce | www.acozykitchen.com

My mom always likes to remind that when I was a lil’ kid, the only part of the chicken I would eat were the drumsticks. I’m pretty sure I felt like it was very Flinstone’s-esque of me to be eating drumsticks. Also, Medieval Times! That place gave you big turkey legs for dinner (much like most Renaissance fairs) and I thought it was the most hilarious thing ever.

What is Teriyaki Sauce?

Is a Japanese glaze that’s brushed on top of grilled veggies, chicken and meats. Teriyaki sauce is typically made up of soy sauce, sugar, sake or mirin and onions cooked together. As a result, this recipe has a bit less sugar than most teriyaki sauces since I don’t LOVE super sugary savory foods.

Like all homemade versions of things you most likely can buy at the store, the best part about making the homemade version is customization.

Homemade Teriyaki Sauce | www.acozykitchen.com

Homemade Teriyaki Sauce | www.acozykitchen.com

How to Make Teriyaki Sauce

  1. Whisk together the soy sauce, water, sweet rice wine, brown sugar, honey, garlic and fresh ginger.
  2. Bring it to a simmer. 
  3. Let it reduce to half. We’re cooking this sauce; as a result you’ll end up with a thicker more luscious sauce.
  4. Thicken (if you want to). As a result, you’ll need to add cornstarch.
  5. Make a slurry. If you’re doing this, add a tablespoon of sauce to the corn starch and mix it together. And then pour it into the teriyaki sauce and cook it for an additional minute or two.
  6. This easy teriyaki sauce lasts about 2 weeks in the fridge. 

Tips and Tricks

  • Is teriyaki sauce gluten-free? Not all teriyaki sauces are gluten-free but this one is!
  • How to thicken teriyaki sauce? Cornstarch is for sure the move. For instance, what you see pictured is me adding a bit of cornstarch. It’s totally needed though, so I’ll leave it up to you!

If you make this Homemade Teriyaki Sauce, let me know on Instagram! 

Homemade Teriyaki Sauce Recipe

5 from 8 votes
Prep Time: 15 minutes
Cook Time: 35 minutes
Resting Time (for the chicken) 30 minutes
Total Time: 1 hour 20 minutes
Serving Size: 2 cups
Calories: 90kcal
This Homemade Teriyaki Sauce is super simple to make at home; it's perfectly sweet, balanced and flavorful. It's perfect to rub onto veggies, chicken and meats.


Teriyaki Sauce:

  • 1 cup soy sauce
  • 1/4 cup water
  • 1/4 cup sweet rice wine
  • 1/4 cup brown sugar
  • 6 tablespoons honey
  • 2 garlic clove, finely grated
  • 2 teaspoon fresh ginger, finely grated

Teriyaki Chicken Drumsticks:

  • 1 pound chicken drumsticks
  • 1 teaspoon baking powder
  • 1 teaspoon sesame seeds, for garnish


To Make the Teriyaki Sauce:

  • In a medium saucepan, set over medium heat, whisk together the soy sauce, water, sweet rice wine, brown sugar, honey, garlic clove and fresh ginger. When the mixture reaches a simmer, bring the heat down to low and allow to reduce for 10 minutes, until the sauce reduces by about half. Transfer to a small bowl; mixture will thicken as it cools.
  • Note: If you want super thick teriyaki sauce, you can use a bit of corn starch to help. Here's how: pour a tablespoon of the sauce into a small bowl. Add a teaspoon of corn starch to the small bowl and whisk until it completely dissolves. Add the corn starch mixture to the teriyaki sauce, whisking until dissolved.
  • This teriyaki sauce will give you about 2 cups of teriyaki sauce. You'll most likely need about 1/2 cup of teriyaki sauce for the recipe below. This sauce keeps well in the fridge in an airtight container for up to two weeks.

To Make the Teriyaki Chicken:

  • To make the teriyaki chicken, sprinkle the chicken with the baking powder. Allow to air dry in the fridge for about 30 minutes. Preheat the oven to 400 degrees F. Spray a sheet of foil with cooking spray and place the chicken side by side. Transfer to the oven to cook for 20 minutes.
  • At the 20 minute mark, flip the chicken and cook for an additional 15 minutes, until the skin is golden brown and crispy. Brush the chicken with the teriyaki sauce and transfer to the oven for an additional 5 minutes. Remove the chicken from the oven and top with teriyaki sauce, liberally. Sprinkle the chicken with a pinch of two of sesame seeds and serve.


To Store: 
This teriyaki sauce keeps in the fridge for up to 2 weeks. 
Brush | Baking Sheet | Saucepan | Whisk | Silicon Spatula
CuisineAmerican, Japanese
Keywordhomemade teriyaki sauce, how to make teriyaki sauce, teriayki sauce recipe, teriyaki sauce
Serving: 6g | Calories: 90kcal | Carbohydrates: 2g | Protein: 3g | Fat: 2g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 30mg | Potassium: 20mg | Fiber: 1g | Sugar: 14g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 4mg
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

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Leave a Reply

Recipe Rating

  • Reply Riya Panday April 14, 2018 at 4:43 am

    sounds really good. How do you store it? What do you think – how long can you keep it in the fridge?

  • Reply Riya Panday March 22, 2018 at 3:11 am

    Wow this looks so good! I love teriyaki is a favorite in my home. I’m sure everyone would gobble this up.

  • Reply Margie September 13, 2015 at 12:22 pm

    Is there a substation for sweet rice wine?

    • Reply Adrianna Adarme September 13, 2015 at 2:15 pm

      You can use regular rice wine! Or another type of vinegar would also work.

  • Reply Dan August 15, 2015 at 11:35 am

    Love the recipe and shared it on Twitter etc. Someone asked me to publish it on another site so I have put this site as a credit.http://tajinny.com/recipe/167/Teriyaki%20Chicken

    • Reply Adrianna Adarme August 15, 2015 at 10:54 pm

      Why would they ask you to do that. The original recipe is here.

      • Reply Dan August 15, 2015 at 11:26 pm

        Because it’s a great recipe. Plus the credit and link is aimed here so it’s good 🙂

  • Reply Tim Sous Chef July 24, 2015 at 7:22 pm

    5 stars
    This was a great recipe. The taste was spot on. Thank you!

  • Reply Sandi green July 20, 2015 at 12:23 pm

    I love the recipe. I just can’t figure out what the baking powder does to the recipe?

    • Reply Adrianna Adarme July 20, 2015 at 1:04 pm

      Good question. Baking powder is often times used in sauces (like this one) to help congeal the ingredients together. Baking powder is one part sodium bicarbonate (baking soda) and acid salts and corn starch, so everything in baking powder works to help merry the sauce completely together.

  • Reply Erika May 2, 2015 at 3:13 pm

    5 stars
    This was amazing! I omitted the ginger because I had none on hand and it was still so so good! Basted my chicken with it as it was grilling.

  • Reply Vera December 26, 2014 at 6:32 am

    5 stars
    Great recipe! I doubled the ingredients because I used it to marinade a small pork tenderloin. Flavors are perfectly balanced and tasted so fresh – definitely do not use powdered ginger or powdered garlic. Not too sweet and not salty – hooray! This is a keeper.

  • Reply kim November 25, 2014 at 2:06 pm

    5 stars
    I used your recipe to make a teriyaki style pork roast. Tripled the recipe and did not use the wine as I didn’t want to go to the store. All in slowcooker for 5 hours. Turned the meat over a couple times, and layer cut it into 4 chunks for the last hour so the flavor would really get in there. My husband said it was one of the best tasting meats ever.

    • Reply Adrianna Adarme November 26, 2014 at 10:10 am

      Dude, this sounds so good. You definitely made it your own – love this!

  • Reply Calliope July 9, 2014 at 3:09 pm

    I made this, except I sub’d pineapple juice for the rice wine, & it turned out great. My husband told me I need to make it again & often. 🙂 Thanks!

  • Reply Aaron June 19, 2014 at 8:38 am

    Says in the recipe to sprinkle baking powder on the chicken.. How much?

  • Reply Gabi June 14, 2014 at 9:24 am

    Thank you for the recipe, definitely going to try it!

  • Reply Sarah Y. June 13, 2014 at 9:12 am

    Looks delicious! My mom makes hers with pineapple and apples for added natural sweetness. Will find out if she adds honey like your recipe.

  • Reply Arthur in the Garden! June 8, 2014 at 8:46 am


  • Reply Francesca June 8, 2014 at 5:08 am

    I’m a (chicken) breast lady, myself…But I’d put this on anything, all day!

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