Chicken Teriyaki

Ingredients

• 500 g boneless chicken thighs, skin on
• 4 tbsp soy sauce
• 4 tbsp mirin
• 1 tbsp sugar
• 15 g ginger, grated
• 1 garlic clove, grated
• 1 tbsp vegetable oil
• 160 g rice, to serve
• toasted sesame seeds
• 2 spring onions, sliced

Method

1. Mix the glaze

   Stir the soy, mirin, sugar, ginger and garlic together and set aside.

2. Skin down, cold pan

   Lay the thighs skin-side down in a cold pan with the oil, then turn the heat to medium. Starting cold renders the fat and gives crisp skin instead of a burnt one.

   8 min

3. Turn and cook through

   Flip and cook until done, then pour off the excess fat.

   5 min

4. Glaze

   Pour in the sauce and let it bubble, spooning it over, until it thickens to a syrup that coats the chicken.

   3 min

5. Serve

   Rest for a minute, slice, and serve over rice with the pan sauce, sesame seeds and spring onion.