Japanese cuisine · Meat & Kebab

Chicken Teriyaki

Crispy pan-fried chicken thighs in a glossy teriyaki glaze – sweet, salty, perfect with rice.

Ingredients · for 4 servings

• 600 g boneless chicken thigh (skin on)
• 5 tbsp soy sauce
• 4 tbsp mirin
• 2 tbsp sake (or water as a substitute)
• 2 tbsp sugar
• 1 piece of ginger (2 cm)
• 1 tbsp oil
• 300 g rice
• 2 spring onions
• 1 tsp sesame seeds

Instructions

1. Wash the rice and cook according to the basic method.
2. Mix the soy sauce, mirin, sake, sugar and grated ginger into a teriyaki sauce.
3. Pat the chicken dry and place it skin-side down in the cold oil; heat up slowly and fry for 8 min until the skin is deep golden brown and crispy.
4. Turn, fry for another 4 min and pour off any excess fat.
5. Pour in the sauce and reduce over high heat for 2–3 min, turning the meat constantly in the glaze until it turns thick and glossy.
6. Cut the chicken into strips, arrange over rice and serve with the remaining glaze, sesame seeds and spring onions.