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Chinese Yoshinoya style teriyaki chicken served on rice with veggies

Teriyaki Chicken (Yoshinoya Copycat)

Juicy tender chicken thighs with crispy skin, served with an aromatic and rich teriyaki sauce that is not too sweet. This recipe mimics the Teriyaki chicken bowl served in Yoshinoya’s overseas restaurants with a Chinese twist. {Gluten-free adaptable}To make the dish gluten-free, use dry sherry to replace Shaoxing wine. And use tamari or coconut amino to replace soy sauce.
Prep Time: 20 mins
Cook Time: 20 mins
Marinating time: 30 mins
Total Time: 40 mins
Course: Lunch, Main
Cuisine: Chinese, Japanese
Keyword: restaurant-style
Servings: 4 servings


  • 4 pieces boneless skin-on chicken thighs (or bone-in skin-on thighs, or boneless skinless thighs)
  • 1/4 cup Shaoxing wine (or dry sherry)
  • Salt


  • 1/4 cup Shaoxing wine (or dry sherry)
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar (or regular sugar) (*Footnote 1)
  • 1/3 cup water , divided
  • 1 teaspoon cornstarch


  • 1 teaspoon peanut oil (or vegetable oil)
  • 1 tablespoon minced ginger
  • 3 cloves garlic , minced
  • 2 green onions , chopped, white and green parts separated

Serving options

  • Steamed rice (highly recommend)
  • Steamed or blanched assorted veggies (such as broccoli, cauliflower, and/or carrots) (optional)


  • Remove excess fat from the chicken thighs. If you’re using bone-in chicken thighs, remove the bones using a knife. You don’t need to remove the bones if using the oven baking method.
  • Use the back of your knife (or a meat hammer) to pound the thicker part of the thigh, so the thigh will be cooked more evenly.

Marinate (Optional)

  • Skip this step if you’re using the oven method. Pour the Shaoxing wine into a big plate. Spread the chicken onto the plate, skin-side-up, so the meat side will be submerged in the wine. Sprinkle salt on the skin. Let marinate for 30 minutes to 1 hour at room temperature. Or cover with plastic wrap and marinate in the fridge up to overnight.

Teriyaki sauce

  • Mix the Shaoxing wine, soy sauce, brown sugar, and 1/4 cup water in a medium-sized bowl.
  • Heat 1 teaspoon oil in a small saucepan over medium heat until hot. Add the ginger, garlic, and the white part of the green onion. Stir a few times to release the fragrance.
  • Add the sauce. Make sure to scrape the bottom of your bowl to transfer all the sugar to the pan. Turn to medium-low heat. Cook, stirring occasionally until the sauce is reduced by half, 5 to 6 minutes.
  • Whisk the cornstarch with the remaining 2 tablespoons of water. Stir to dissolve the cornstarch completely. Pour into the saucepan and stir to thicken it, until it can coat the back of a spoon.
  • Once done, transfer everything to a small bowl.

Cook chicken

  • Thoroughly pat chicken dry with kitchen paper towels (very important).
  • If you skipped the marinating process, Lightly season both sides of the chicken with salt before cooking.

Option 1 - Cook in an air-fryer

  • Set your air-fryer temperature to 390 F (198 C) and preheat air-fryer for 6 minutes or so.
  • Lightly grease the meat side of the chicken with a thin layer of oil to prevent sticking. Spread the chicken into the air-fryer basket skin-side-up without overlapping. You probably need to cook the chicken in two batches. Cook until the skin turns golden brown, 10 minutes or so. Remove the chicken and slice the thickest part to check the doneness. If you’ve pounded the chicken thin, the chicken should have cooked through. If the inside is still pink, return the chicken to the air-fryer, skin-side-down, and continue to cook 2 to 4 minutes, until the inside turns completely white.

Option 2 - Cook in a frying pan

  • Heat 1 tablespoon oil in a large pan over medium-high heat until hot. Spread the chicken skin-side-down without overlapping. Gently use your spatula to press down on the chicken, so the skin will cook evenly. After 2 minutes, cover pan with a lid. Continue to cook another 2 minutes or so, until the skin turns golden brown. Turn the heat to medium or medium-low if the pan gets too hot.
  • Flip the chicken and cover again. Cook for another 3 to 4 minutes, until the bottom turns crispy and the chicken is cooked through.

Option 3 - Cook in the oven

  • Preheat oven to 220 C (425 F) on convect mode (if available). Add 1/4 cup Shaoxing wine to a 9” x 9” baking dish. Add chicken thighs to baking dish, skin-side-up. Arrange them to expose more skin and avoid overlapping. Bake until the skin is crispy and a thermometer inserted near the bone reads 165 F, about 30 minutes.


  • (Optional) Transfer the chicken to a cutting board and cut into slices.
  • Top the chicken on steamed rice, add steamed veggies on the side, and sprinkle with the green part of the green onion (if using). Spoon the teriyaki sauce over the chicken and serve immediately.


1. This recipe yields a rich sauce that is less sweet than regular teriyaki sauce. Once you thicken the sauce, taste it and add more sugar if needed.


Serving: 1serving, Calories: 307kcal, Carbohydrates: 15.2g, Protein: 18g, Fat: 20g, Cholesterol: 98mg, Sodium: 880mg, Fiber: 0.5g, Sugar: 8.8g