Teriyaki chicken

Pan-fried chicken thighs in teriyaki sauce with pak choy.

Ingredients

  • 6 chicken thighs, skin on
  • Equal parts ginger + garlic
  • 50ml sake
  • 50ml mirin
  • 50ml soy
  • 1 tbsp honey or sugar if needed
  • 1 bunch pak choy, washed, root removed
  • Toasted sesame seeds, to garnish

Method

  1. Place chicken in a cold frying pan, skin side down, and place over a medium-high heat.
  2. When chicken starts to sizzle, reduce heat to medium-low and cook slowly, until fat renders out.
  3. When the skin side is golden brown, transfer chicken to a tray.
  4. Heat the same pan on medium-high.
  5. Add ginger and garlic. Cook for 2 minutes, until aromatic.
  6. Add sake and stir to deglaze the pan.
  7. Add soy, mirin and honey. Bring to a boil, stirring.
  8. Return chicken to the pan, skin side up.
  9. Cook chicken in the sauce for 5 minutes, basting regularly, until the sauce reduces and thickens.
  10. Steam pak choy for 1–2 minutes, until just tender.
  11. Slice chicken and serve with the sauce and pak choy. Garnish with sesame seeds.