Chicken teriyaki
Crisp-skinned chicken thighs glazed in a pan sauce of soy sauce, mirin, sake and sugar, reduced until thick, glossy and sticky.
Method
- 1
Pat the chicken dry. Prick the skin all over with a fork and make a few shallow cuts in the thickest parts so the thighs lie flat.
- 2
Stir the soy sauce, mirin, sake and sugar together until the sugar dissolves.
- 3
Rub the oil over a large frying pan, lay the chicken in skin side down, then set the pan over medium heat.
- 4
Cook without moving, pressing gently with a spatula now and then, until the skin is deep golden and crisp.
- 5
Turn the chicken and cook until it is nearly cooked through.
- 6
Tilt the pan and wipe out most of the rendered fat with kitchen paper.
- 7
Pour in the sauce and let it bubble, turning the chicken and spooning the sauce over, until it reduces to a glossy syrup that coats the meat.
- 8
Lift the chicken onto a board and let it rest, then slice it into thick strips.
- 9
Spoon the remaining glaze over, scatter with sesame seeds and spring onion, and serve with rice.
Notes
- Watch the sauce closely as it thickens. Once it turns syrupy it can burn within seconds.
- Starting the chicken in a cold pan renders the fat slowly and gives the crispest skin.
- If you have no sake, use dry sherry or water.
Equipment
Large frying pan, Fish slice or spatula