Crispy chicken, sticky sauce, and very easy to throw together. This Chicken Teriyaki’s all about juicy thighs in a glossy glaze with just the right hit of sweet, salty, and a cheeky splash of sake.
Category
Dinner
Servings
4
Prep time
5 minutes
Cook time
20 minutes
Crispy chicken, sticky sauce, and very easy to throw together. This Chicken Teriyaki’s all about juicy thighs in a glossy glaze with just the right hit of sweet, salty, and a cheeky splash of sake.
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
- 1½ tbsp sake
- ¼ cup (60ml) Tamari soy
- ¼ cup (60ml) mirin
- 1 tbsp honey
- 1 bunch pak choy, washed, halved lengthwise
- steamed Jasmine rice, to serve
- toasted sesame seeds, to garnish
Directions
Dice the white part of the spring onions, and finely slice the green parts. Set aside.
- Place chicken in a cold oiled frying pan, skin side down and place over a medium high heat.
- When chicken starts to sizzle, reduce heat to medium low and cook slowly, until fat renders out.
- When the skin side is golden brown, transfer chicken to a tray.
- Heat sesame oil in the same pan on medium high.
- Add white part of onion, ginger and garlic, cook for 2 minutes, until aromatic.
- Add sake and stir to deglaze pan.
- Add soy, mirin and honey, bring to a boil, stirring. Return chicken to pan, skin side up.
- Cook chicken in sauce for 5 minutes, basting regularly, until sauce reduces and thickens.
- Steam pak choy for 1-2 minutes, until just tender.
Slice chicken and serve on steamed rice, drizzled with the sauce, with pak choy on the side, garnished with green part of the spring onion and sesame seeds.
