What is spicy teriyaki chicken sauce made of?

Spicy teriyaki chicken sauce is typically made from soy sauce , brown sugar or honey , garlic , ginger , and red chili flakes or paste like sriracha or gochujang. It’s a balance of salty, sweet, and spicy — all in one sticky glaze.

How do I spice up store-bought teriyaki sauce?

You can easily add heat by mixing in chili flakes , sriracha , gochujang , or even a splash of hot sesame oil . Simmer the sauce with your preferred spicy ingredient for a minute or two to deepen the flavor.

Do teriyaki and gochujang go together?

Absolutely. Gochujang adds a deep, fermented heat that pairs beautifully with the sweet and salty base of teriyaki. Try blending them for a Korean-Japanese fusion version of spicy teriyaki chicken .

How long should I marinate chicken in teriyaki sauce?

For best results, marinate for at least 30 minutes and up to 4 hours . Any longer, especially with soy sauce, may start to break down the texture of the chicken.

Can I use store-bought teriyaki sauce as a marinade?

Yes, you can. Just be sure to check the label — some store-bought sauces are thicker and better suited for glazing. You may want to thin it slightly with water or broth before using it as a marinade.

Can I marinate chicken too long in soy sauce?

Yes. Because soy sauce is salty and acidic, marinating chicken for too long (over 12 hours) can make the meat mushy and overly salty. Stick to 30 minutes to 4 hours for the best texture.

Best Spicy Teriyaki Chicken – 5 Easy Steps for Bold Flavor

Name: Best Spicy Teriyaki Chicken – 5 Easy Steps for Bold Flavor
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese-American
Ingredients: 1.5 lbs boneless, skinless chicken breasts ( or chicken thighs ); 1/4 cup soy sauce (or tamari for gluten-free); 2 tablespoons brown sugar or honey; 1 tablespoon sesame oil; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon red chili flakes (adjust to taste); 1 tablespoon cornstarch + 2 tablespoons water (optional, for thickening); 1 tablespoon neutral oil (for cooking); Optional garnishes: sliced green onions, sesame seeds, lime wedges, chili oil

Description

This Spicy Teriyaki Chicken recipe delivers the perfect punch of heat, sweetness, and savory depth — all in under 30 minutes! Inspired by Japanese-American flavors and boosted with chili flakes and ginger, it’s a bold, comforting dish that’s easy enough for weeknights but special enough for meal prep or gatherings. Whether marinated for maximum flavor or made quick without the wait, this dish brings serious taste to the table fast.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts ( or chicken thighs )
1/4 cup soy sauce (or tamari for gluten-free)
2 tablespoons brown sugar or honey
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon red chili flakes (adjust to taste)
1 tablespoon cornstarch + 2 tablespoons water (optional, for thickening)
1 tablespoon neutral oil (for cooking)
Optional garnishes: sliced green onions, sesame seeds, lime wedges, chili oil

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Instructions

Preferred Marinade Method:

In a mixing bowl, whisk together soy sauce, brown sugar or honey, sesame oil, garlic, ginger, and chili flakes.
Add chicken and toss to coat evenly in the marinade.
Cover and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).
Heat oil in a skillet over medium heat. Add chicken and cook 5–7 minutes per side until cooked through and caramelized.
If desired, thicken sauce by adding cornstarch slurry to the pan and simmering until glossy.
Garnish with green onions, sesame seeds, or chili oil. Serve hot.

Quick No-Marinate Method:

Sear chicken in a hot skillet with oil until golden and nearly cooked through.
In a small bowl, mix soy sauce, honey, sesame oil, garlic, ginger, and chili flakes. Pour over chicken.
Let simmer 3–5 minutes until sauce thickens and coats the chicken.
Garnish and serve as desired.

Notes

For extra heat, add sriracha or gochujang to the sauce.
Great for meal prep — store in the fridge for 3 days or freeze up to 2 months.
Best served with rice, noodles, or wrapped in lettuce leaves for a low-carb option.
For a thicker glaze, always simmer the sauce with cornstarch after cooking.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Teriyaki Chicken
Cuisine: Japanese-American

Nutrition

Serving Size: 4 servings
Calories: 280 per serving
Sugar: 8g
Sodium: ~800mg (may vary based on soy sauce)
Fat: 14g
Carbohydrates: 12g
Protein: 26g