Chicken Teriyaki

Crispy skin-on chicken thighs with a sticky, glossy teriyaki glaze.

Ingredients

• 2 spring onions, white and green parts separated
• 6 chicken thighs, skin on
• 2 tsp sesame oil
• Thumb-sized piece of ginger, finely grated
• 2 garlic cloves, finely grated
• 1.5 tbsp sake
• 60ml (¼ cup) tamari soy sauce
• 60ml (¼ cup) mirin
• 1 tbsp honey
• 1 bunch pak choy, halved lengthwise
• Steamed jasmine rice, to serve
• Toasted sesame seeds, to garnish

Method

1. Dice the white spring onion parts. Finely slice the green parts and set aside for garnish.
2. Place chicken skin-side down in a cold, lightly oiled pan over medium-high heat. Once sizzling, reduce to medium-low and cook slowly until the fat renders and the skin is golden.
3. Transfer chicken to a tray skin-side up.
4. Heat sesame oil in the same pan over medium-high heat. Add the white spring onion, ginger, and garlic and cook for 2 minutes until aromatic.
5. Add sake and stir to deglaze the pan.
6. Add tamari, mirin, and honey and bring to a boil. Return the chicken to the pan skin-side up.
7. Cook for 5 minutes, basting regularly, until the sauce reduces and thickens and the chicken is cooked through.
8. Steam pak choy for 1–2 minutes until just tender.
9. Slice chicken and serve over rice with pak choy. Spoon sauce over the top and garnish with sliced green onion and sesame seeds.

Nutrition (per serving, approximate)

Notes

Source: https://www.andy-cooks.com/blogs/recipes/chicken-teriyaki Video: https://youtu.be/hgL2CsiYzHQ

Tags: #recipe #chicken #japanese