Glazed Chicken Teriyaki recipe
- 2 Chicken Thigh, bone removed, skin left on
- 160 ml sake
- 160 ml mirin (a type of rice wine)
- 60 ml soy sauce
- 5 grams sugar
- ½ red Onion, peeled and quartered
- ½ carrot, peeled and large diced
- Pinch of sea salt
- Oil to fry
- Serve with some warm white Japanese rice, white cabbage or a side of your choice (mash potato, salad)
To make the teriyaki sauce: Place the sake, mirin, soy, sugar, carrot and red onion into a pan and place on a high heat until it boils.
Continue to boil for 10 minutes then reduce the heat and simmer. You need to reduce the original amount by half.
Prepare the chicken thighs by patting them dry and sprinkling the skin with the salt. Place the pan on the highest flame.
Add a little vegetable oil to the pan, when the oil is hot add the chicken thighs skin side down.
Colour the skin then turn the pan down to a medium heat. Cook for 4 minutes then turn the thighs over. Cook for a further minute.
When the chicken is thoroughly cooked, add the teriyaki sauce to the pan and glaze the chicken thighs in the sauce turning whilst cooking.
Be careful not to burn the sauce (if it starts to burn add a dash of cold water).
Place the rice, cabbage or alternatives onto the serving plate and add the chicken. Drizzle with some extra of the teriyaki sauce and sprinkle with sesame seeds.
Recipe courtesy of YO! Sushi
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