Teriyaki Chicken
Ingredients
- 12 oz 350g chicken thighs fillets, skin on, bone removed
Sauce
- 1 1/2 tbs soy sauce
- 1 1/2 tbs sake
- 1 1/2 tbs mirin
- 2 tsp sugar
To serve
- 2 cups cabbage shredded
- 1/2 cup carrots shredded
- a sprig of parsley or mint (optional)
Instructions
- Combine the sauce ingredients in a small bowl or cup and mix well
- If the thickness of the chicken is uneven, make an incision where the flesh is thick and spread to level the thickness. Poke the skin with the tip of the knife in several places (fat renders + sauce goes in).
- Heat a non-stick frypan over medium heat – no oil required. Place the chicken in the pan, skin side down. Cook for 3-4 minutes until the skin turns golden brown. Turn the chicken over and cook for 3 minutes. Blot chicken fat in a pan using a paper towel.
- Add sauce, shake the pan to even the sauce and put the lid on. Cook for 30 seconds. Remove the lid and cook until the sauce thickens and is syrupy. Turn the chicken over and coat the skin side with the sauce.
- Remove the pan from the heat. Put the chicken on cutting board, cover loosely with foil, and rest for 3 minutes. Cut into 1.5 cm / 3/5” slices.
- Place cabbage and carrot salad on a plate put the chicken on the side. Pour sauce over chicken, and add a sprig of parsley/mint if using. Serve immediately.
Notes
This is the real way to make Teriyaki Chicken, the way it’s made in Japan! This is my mother’s recipe, from her food blog RecipeTin Japan, where she shares authentic Japanese recipes for people who don’t live in Japan
We use Kikkoman soy sauce (it’s a Japanese brand sold in supermarkets), but any all-purpose soy sauce will work. It can be substituted with 1 tbsp Chinese light soy sauce.
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