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Featured Comment:
“It came out phenomenally! The flavor was slapping! I’m making the pizza dough now for another type pizza that I’m making today because the dough is crazy! thank you for this recipe.”
– Meg (from Pinterest)
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What is Teriyaki Chicken Pizza?
Teriyaki Chicken Pizza is, as the name suggests, a uniquely Japanese pizza topped with Teriyaki Chicken (a Japanese chicken dish cooked in a sweet and savory sauce).
The first Teriyaki Chicken Pizza in Japan was sold by Aoki’s Pizza, which operates in the Nagoya area, an area I have been familiar with since childhood.
Incidentally, since I grew up around the Nagoya area, I believed it was a nationally popular pizza chain, but it is a local delivery pizza chain that is almost unknown outside of Aichi Prefecture.
How I Developed This Recipe
Teriyaki Chicken Pizza is a beloved favorite in Japan. While the convenience of delivery is great, I’ve always believed that a homemade touch could elevate it even further.
So, when I developed this recipe, I aimed to keep that familiar delivery-style essence but infused it with the warmth of home cooking.
The outcome? A pizza that’s not only delectably flavorful but also has a comforting and well-balanced taste. Dive into this recipe and treat yourself to a slice of homemade pizza!
Unique Pizza Scene in Japan
Pizza is a universally loved food, and Japan is no exception. Despite being considered a luxury due to their high cost, Japanese people still enjoy pizza.
Even though pizza was introduced to Japan around the 1950s, it was rare because many restaurants did not have ovens. Small frozen pizzas appeared in supermarkets as mini ovens became common in homes.
By 1985, Domino’s opened its first store in Japan. With over 600 outlets, Domino’s is the biggest pizza delivery brand alongside Pizza-la and Pizza Hut. While Pizza-la offers unique Japanese toppings, Domino’s and Pizza Hut have introduced some unconventional choices.
Have you ever ordered pizzas in Japan? Or have you ever looked at the delivery pizza menu in Japan?
We indeed have some toppings that you might have never seen before, such as:
- Teriyaki chicken pizza
- Mochi cod roe pizza
- Cod roe seafood pizza
- Yakiniku pizza
- Tuna potato pizza
It’s also common to offer limited edition pizza with seasonal ingredients, for example, pizza with eel in summer or crabmeat in winter, etc. Check outPizza-la’s menuif you want to see more examples!
Ingredients & Substitution Ideas
- Dough Ingredients: I start with bread flour, dry active yeast, sugar, salt, whole milk, and a touch of olive oil. However, if you have a favorite pizza dough recipe, feel free to use that!
- Chicken: It is possible to use chicken breasts, but chicken thighs are definitely juicier, tastier and more authentic.
- Cornstarch: While I use cornstarch, you can also opt for potato starch or tapioca starch.
- Soy Sauce: Kikkoman soy sauce is a good affordable and authentic option. Want to learn more about choosing the right soy sauce? Check out my comprehensive soy sauce guide.
- Sake: Don’t have sake on hand? No worries! White wine or dry sherry makes a good substitute.
- Mirin: When shopping for mirin, I always look for “hon mirin” (本みりん). I recommend Hinode Hon Mirin as a high-quality and affordable option. For more on Japanese condiments, see my post on the 20 Most Useful Condiments and Seasonings.
- Dashi Broth: Choose between my favorite dashi, simple awase dashi, or vegan dashi. If you’re short on time, instant dashi granules or dashi packets are a lifesaver. And if you’re really in a pinch, water will do. Alternatively, you may replace it with water since it is a very small amount.
- Sugar: I’ve been loving light brown cane sugar in my dishes lately, but regular white sugar is completely fine.
- Honey: I love the natural sweetness honey brings, but you can also replace it with an equal amount of sugar.
- Toppings: Here’s what I added: yellow onions, Japanese mayonnaise, mozzarella cheese, sweet corn, and kizami nori (shredded nori seaweed). But feel free to get creative!
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Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Japanese Teriyaki Chicken Pizza at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
1. Delivery style pizza crust
STEP
Part A
Measure out the flour, yeast, and water for the pizza dough base.
Combine in a bowl until no more dry ingredients remain.
Tip onto a clean, dry surface and knead for 5 minutes. This is a low-hydration dough, and the kneading is to ensure the ingredients are evenly distributed rather than to form the gluten just yet.
Rest in a covered bowl for 3 hours at room temperature or overnight in the fridge.
If the dough is refrigerated, keep it in an airtight container to prevent it from drying out, and take it out one hour before moving on to part B.
After 3 hours, the dough should have doubled in size.
STEP
Part B
Measure the flour, warm water, sugar, salt, sugar and milk.
Punch the air out of the dough from part A and then add all the measured ingredients to the bowl.
Combine the ingredients by kneading by hand.
Once an even dough forms again, add olive oil and knead for 10 minutes.
Divide into equal portions and cover. Rest for 10 minutes or while you cook the chicken.
2. Teriyaki Chicken
STEP
Prepare the chicken
Make horizontal incisions on the thickest parts of the chicken and fold them out so that it’s an equal thickness all over.
Stab both sides thoroughly with a fork and then pat dry with kitchen paper.
Sprinkle salt and cornstarch on both sides and rub to distribute evenly. It should have a light coating on both sides.
STEP
Fry
Add cooking oil to a cold pan and place the chicken thigh inside with the skin facing down. Move it around in a circular motion to spread the oil around evenly, then move the pan to the stove and heat on medium.
Fry for 7-8 minutes and rotate the chicken occasionally to prevent heat spots and ensure even cooking.
After 7-8 minutes, turn the chicken over and fry on the other side for 2 minutes. Wipe out the excess oil with kitchen paper.
STEP
Make the sauce
Mix soy sauce, sake, mirin, dashi (or water), light brown sugar and honey in a bowl until well combined. This is the teriyaki sauce.
STEP
Baste
Increase the heat to medium-high and pour the sauce into the pan. Base the chicken continuously until the sauce becomes thick and glossy. Tilt the pan occasionally to prevent burning.
Once the sauce has thickened, remove the pan from the heat and transfer the chicken to a chopping board. Rest for 10 minutes before cutting, and save the leftover sauce in the pan for later.
3. Assemble and Cook the Pizza
STEP
Preheat the oven
Preheat your oven and baking tray using the highest setting on your oven. Ideally this should be somewhere between 230-300°C (446-572°F). While you wait, assemble the pizza.
STEP
Roll out the dough
I recommend rolling the pizza dough out on baking paper to prevent sticking and ensure easy movement. Using a rolling pin works best since this is a relatively dry dough. If the dough is sticky, lightly dust the rolling pin, but try to avoid adding excess flour if possible.
Roll the dough out as thin as you can without making holes. You should be able to make 2 25cm (10 inch) pizzas with this recipe.
STEP
Add Toppings
Make sure the teriyaki sauce in the pan is properly cooled before adding it to the pizza, then divide it evenly between each one. Top with mozzarella and sliced onions.
Add the chicken and top with a drizzle of Japanese mayonnaise and a sprinkle of sweetcorn.
STEP
Bake
Bake on the middle shelf for 10-12 minutes or until the crust is brown and crispy. Check regularly to ensure it’s not burning; if it is, move to a lower shelf or cover with foil.
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How to Store
If you have leftover Teriyaki Chicken Pizza that you can’t finish, the best way to store it is by freezing it.
Cut the pizza into your desired size, wrap each piece in plastic wrap, and place them in a storage container before storing them in the freezer. This will prevent any unwanted smells from the freezer from transferring to the pizza.
When you’re ready to eat it again, simply defrost it at room temperature or in the refrigerator and then bake it in the oven at 200°C for about 10 minutes.
Storage summary
Room temperature – 30 minutes in summer, up to 2 hours in winter.
Refrigerated – 3 days.
Frozen – Up to 6 weeks.
FAQ
What variety of pizza is the most popular in Japan?
According to the survey on Nifty News, most favorited pizzas in Japan are:
1. Margherita
2. Seafood
3. Bacon and Potatoes
4. Quattro Formaggi (4 cheese)
5. Pesto Genovese Sauce
6. Teriyaki Chicken
7. Soft-boiled Egg and Ham
8. Shrimp Mayo
9. Potatoes Mayo
10. Mochi Rice Cake and Cod Roe
This article is from 2017, so it’s probably changed since then, but you get the idea!
What are the most popular delivery pizza restaurants in Japan?
According to the survey on Nifty News, most popular delivery pizza chains in Japan are:
1. Pizza-la（ピザーラ）
2. Pizza Hut（ピザハット）
3. Domino’s Pizza（ドミノピザ）
4. Napoli no Kama（ナポリの窯）
5. Pizza California（ピザ・カルフォルニア）
6. Chicago Pizza（シカゴピザ）
7. Strawberry Corns（ストロベリーコーンズ）
8. Pizza Salvatore Cuomo（ピザ・サルバトーレ・クオモ）
9. Pizza Ten Four（ピザテンフォー）
10. Aoki’s Pizza（アオキーズピザ）
I hope you enjoy this Teriyaki Chicken Pizza recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers.Thank you!
More Teriyaki Recipes
- Garlic Teriyaki Chicken Donburi
- Pan-Fried Teriyaki Salmon
- Deep-fried Teriyaki Cod
- Teriyaki Tofu Donburi(Vegan Rice Bowl)
Japanese Teriyaki Chicken Pizza
5 from 1 vote
By Yuto Omura
Why not try this delicious homemade pizza with a Japanese twist? Tender chicken thigh fried in classic Japanese teriyaki sauce served on takeaway-style pizza dough with onion, sweetcorn and a drizzle of creamy mayonnaise!
Prep Time4 hours hrs
Cook Time30 minutes mins
Total Time4 hours hrs 30 minutes mins
Course chicken, Lunch, Main Course
Cuisine Japanese
Servings 2 pizzas
Prep Time: 4 hours hrs
Cook Time: 30 minutes mins
Total Time: 4 hours hrs 30 minutes mins
Course: chicken, Lunch, Main Course
Cuisine: Japanese
Servings: 2 pizzas
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Ingredients
Pizza dough
Part A
- 200 g bread flour
- 1 ½ tsp dry active yeast
- 100 ml warm water no hotter than 40°C or 105°F
Part B
- 200 g bread flour
- 3 tsp sugar
- 1 tsp salt
- 2 tsp milk
- 100 ml warm water no hotter than 40°C or 105°F
- ½ tbsp olive oil
Teriyaki chicken
- 300 g boneless chicken thigh(s) skin on
- 1 pinch salt
- 2 tsp cornstarch
- 1 drizzle cooking oil
- 4 tbsp soy sauce
- 4 tbsp sake
- 4 tbsp mirin
- 4 tbsp dashi stock or water
- 1 tbsp light brown sugar
- 2 tsp honey
OTHER TOPPINGS
- 50 g yellow onion(s) thinly sliced
- 2 tbsp Japanese mayonnaise
- 150 g mozzarella cheese grated
- 2 tbsp sweet corn
- 2 tbsp shredded nori (kizami nori)
Instructions
Delivery style Pizza Dough – Part A
(If you want to use a premade base you can skip this step)
Measure out 200 g bread flour, 1 ½ tsp dry active yeast and 100 ml warm water.
Mix them together in a bowl until a shaggy dough forms.
Tip the dough onto a clean dry surface and knead for 5 minutes.Avoid adding extra flour since the dough it already quite dry.
Transfer back to the bowl and cover with a damp cloth or plastic wrap for at least 3 hours.
After 3 hours, press the air out of the dough and move onto part B. (Optional – Store in the fridge over night and remove 1 hour before moving onto part B)
Part B
Measure out 200 g bread flour, 3 tsp sugar, 1 tsp salt, 2 tsp milk and 100 ml warm water.
Add them to the bowl of dough and combine by kneading with your hands. I recommend using a large bowl for this.
Once the new ingredients are incorporated into the dough, pour the ½ tbsp olive oil over the surface and knead by hand in the bowl for 5 minutes.
Tip the dough out onto a clean dry surface and knead for another 10 minutes. Avoid adding extra flour unless absolutely necessary.
Divide into 2 pieces and cover with a damp tea towel or plastic wrap and rest while you make the chicken.
Teriyaki Chicken
Take 300 g boneless chicken thigh(s) and make a horizontal cuts on the thickest parts. Open them out so that the chicken is a similar thickness all the way over.
Stab with skin with fork and pat both sides dry with kitchen paper.
Lightly sprinkle both sides with 1 pinch salt and 2 tsp cornstarch. Rub to evenly coat.
Take a cold pan and add 1 drizzle cooking oil. Place the chicken with the skin-side down and move it in a circular motion to spread the oil evenly.
Place the pan on the stove and heat on medium. Fry the chicken for 7 minutes and rotate occasionally to prevent heat spots browning the skin unevenly.
While you wait, make the teriyaki sauce in a small bowl by mixing 4 tbsp soy sauce, 4 tbsp sake, 4 tbsp mirin, 4 tbsp dashi stock (or water), 1 tbsp light brown sugar and 2 tsp honey.
Flip the chicken thigh and cook for 2 minutes on the other side. Then remove it from pan and set it aside. Use kitchen paper to wipe out the excess oil.
After 2 minutes, turn up the heat to medium high and pour the sauce into the pan. Baste continuously until the sauce becomes thick and glossy.
Once the sauce has thickened, remove the pan from the heat. Transfer the chicken to a chopping board and rest for a few minutes before slicing. Save the leftover sauce in the pan to coat the pizza.
Assembling and cooking the pizza
Pre-heat your oven and baking tray/pizza stone to the hottest setting. (Ideally 230 °C (446 °F) or higher. I used 300 °C (572 °F) setting.)
Roll out each ball of pizza dough on a sheet of baking paper as thin as you can without making holes. Since this is quite a dry dough, I recommend using a rolling pin.
Make sure your teriyaki sauce is cool to the touch and then pour an equal amount onto each pizza.
Top with mozzarella cheese and sliced onions.
Add the teriyaki chicken.
Drizzle with mayonnaise and sprinkle with sweetcorn, then transfer it to the preheated baking tray. (Be careful not to touch the tray when it's hot.) The baking paper should make this easy to do. Bake for about 10-12 minutes.
Once the crust is cooked through, remove the pizza from the oven and sprinkle with shredded nori.
Cut, serve and enjoy!
Keyword chicken, pizza, teriyaki, teriyaki chicken
Notes
This recipe makes 2 10″ pizzas which serves 2-3 people.
If you want to speed up the process, of course you can use your favourite premade pizza crust.
If you make the pizza dough in advance, wrap and store in the fridge, then use within 3-4 days.
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