Meat
Teriyaki chicken
Crispy-skinned chicken thighs glazed in a shiny homemade teriyaki sauce. Great with rice and sesame.
- 30 min10 prep · 20 cook
- EasyDifficulty
- 510 kcalper serving
Ingredients
4 servings
- Chicken thighs, boneless with skin700 g
- Soy sauce4 tbsp
- Mirin3 tbsp
- Sake or dry sherry2 tbsp
- Sugar1 tbsp
- Fresh ginger, grated1 tsp
- Sesame seeds1 tbsp
- Spring onions2
- Sunflower oil1 tbsp
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Steps
- 1
Mix the soy sauce, mirin, sake, sugar and ginger in a bowl.
- 2
Prick the chicken skin with a fork so it stays flat and crisps up.
- 3
Cook the chicken skin side down in the oil over medium heat until the skin is deep golden.
- 4
Turn the pieces over and cook until done. Wipe away most of the fat with kitchen paper.
- 5
Pour in the sauce and let it bubble, turning the chicken, until thick and glossy.
- 6
Slice, sprinkle with sesame and spring onion, and serve over rice.
Tips and questions
- Can I use bottled teriyaki sauce?
- You can, but it’s usually much sweeter and thicker. The homemade mix of soy, mirin, sake and sugar takes a minute and tastes cleaner.
- Can I make it gluten-free?
- Use tamari or a gluten-free soy sauce and check that your mirin has no added wheat.
- What should I serve it with?
- Steamed short-grain rice and some blanched broccoli or a cucumber salad.
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