Chicken Teriyaki

Japanese chicken teriyaki with juicy pan-seared thighs and a glossy soy-mirin glaze.

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Reducing the sauce in the same pan after the chicken cooks creates a glaze that clings naturally without cornstarch.

Ingredients

• 700 g boneless chicken thighs
• 3 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 1.5 tbsp sugar
• 1 tsp neutral oil
• 10 g fresh ginger (grated, optional)
• 2 spring onions (sliced)
• 1 tbsp toasted sesame seeds (optional)

Step-by-step method

1. Pat the chicken dry and trim away any large pieces of excess fat. Mix the soy sauce, mirin, sake, sugar and ginger.
2. Heat the oil in a frying pan over medium heat. Place the chicken in the pan and cook for 5–6 minutes on the first side until well browned.
3. Turn and cook for another 4–5 minutes until nearly cooked through.
4. Pour off excess rendered fat from the pan, then add the teriyaki sauce mixture.
5. Simmer for 3–4 minutes, turning the chicken repeatedly, until the sauce reduces to a glossy coating and the chicken reaches at least 74°C.
6. Rest the chicken for 3 minutes before slicing so the juices stay inside.
7. Spoon over the remaining glaze and finish with spring onions and sesame seeds.