Teriyaki Chicken
Serves 1
  • 1 chicken thigh, deboned
  • 1 teaspoon grated ginger
  • ¼ teaspoon salt
  • 2 teaspoon oil
  • 1 tablespoon cooking sake
  • 1 tablespoon mild honey / maltose
  • 1 tablespoon mirin
  • 1 tablespoon cooking sake
  • 1 tablespoon soy sauce
  • Pinch of white sesame seeds, toasted
  • Spring onion, finely chopped
  1. Rinse the chicken and trim off excess fats. Pat dry with paper towel. Rub the grated ginger and salt all over the chicken thigh and set aside for 30 minutes. Pat dry again with paper towel, removing as much ginger as possible.
  2. Heat a frying pan over medium heat. Add in oil and when the oil is hot. Add in the chicken thigh, skin side down, and fry for 3 to 5 minutes until the skin is crispy. Turn the chicken and working quickly, add in sake and cover the frying pan. Lower the heat to medium-low and steam-cook the chicken for 3 to 5 minutes until chicken is cooked through.
  3. While the chicken is steam-cooking, combine the sauce ingredients. After the chicken is cooked, pour in the sauce and turn up the heat to medium. Flip the chicken frequently, basting it in the sauce. After a few minutes, the sauce will start to thicken and become sticky. The chicken will be have a shiny surface.
  4. Transfer the chicken to a chopping board and slice it into thick chunks. Transfer it onto a serving platter (or on top a bowl of rice) and sprinkle with sesame seeds and spring onion. Pour the sauce into a small serving side dish and serve.
Naggy Notes
- Adapted from No Recipes
Recipe by Foodie Baker at https://www.foodiebaker.com/teriyaki-chicken/