Chicken Teriyaki

Name: Chicken Teriyaki
Total time: 25 min
Yield: 4
Ingredients: 6 boneless chicken thighs, skin on; 60 ml soy sauce; 60 ml mirin; 2 tbsp sake; 1 tbsp sugar; 1 tsp oil; to serve rice and sesame seeds

Crisp-skinned thighs in a four-ingredient glaze.

Total: 25 min
Active: 20 min
Serves: 4
Cuisine: japanese

Servings4

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Ingredients

Steps

Pat the thighs dry and cook skin-side down in a lightly oiled pan over medium heat for 8 minutes until crisp.
Flip and cook 4 more minutes, then pour off the excess fat.
Add the soy sauce, mirin, sake, and sugar and let it bubble down for 3–4 minutes, spooning it over the chicken.
Rest, slice, and serve over rice with the glaze poured on top.