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Teriyaki Chicken

Name: Teriyaki Chicken
Yield: 1 serving
Ingredients: 2 chicken thighs, bone-in skin-on; 3 tbspn soy sauce; 2 tbspn mirin; 1 tbspn sake or dry sherry; 1 tbspn sugar; 1 tspn vegetable oil; Sesame seeds to serve; Steamed rice and cucumber to serve

Chicken thigh glazed in a sweet soy and mirin teriyaki sauce — caramelised, sticky and deeply savoury.

5 min

Prep

20 min

Cook

Easy

Difficulty

Ingredients

Steps

Ingredients

Servings

2 chicken thighs, bone-in skin-on
3 tbspn soy sauce
2 tbspn mirin
1 tbspn sake or dry sherry
1 tbspn sugar
1 tspn vegetable oil
Sesame seeds to serve
Steamed rice and cucumber to serve

Method

1
Mix the soy, mirin, sake and sugar into the teriyaki sauce.
2
Heat the oil in a frying pan over a medium heat. Place the chicken skin-side down and cook for without moving until the skin is golden and crispy.
3
Flip and cook for more.
4
Pour out most of the fat from the pan. Pour in the teriyaki sauce and cook for 3–, turning the chicken, until the sauce reduces and glazes the chicken.
5
Serve over rice, scattered with sesame seeds, with cucumber on the side.

Notes

Starting skin-side down and not moving the chicken is the key to crispy skin.
The sauce will caramelise quickly once the sugar hits the pan — watch it carefully.
Bone-in thighs give more flavour and stay juicier than breast.