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 onion and sesame seeds.
