Description

Ingredients

• 🍗 500 g (1 lb) boneless chicken thighs, skin-on Original: 🍗 500 g (1 lb) boneless chicken thighs, skin-on
• 🧂 Salt to taste Original: 🧂 Salt to taste
• 🥄 2 tbsp vegetable oil Original: 🥄 2 tbsp vegetable oil
• For Teriyaki Sauce
• 🍶 60 ml (¼ cup) soy sauce glutensoy Original: 🍶 60 ml (¼ cup) soy sauce
• 🍶 60 ml (¼ cup) mirin Original: 🍶 60 ml (¼ cup) mirin
• 🍶 60 ml (¼ cup) sake Original: 🍶 60 ml (¼ cup) sake
• 🍬 2 tbsp sugar Original: 🍬 2 tbsp sugar

Preparation

• Pat dry chicken thighs and season lightly with salt.
• Heat vegetable oil in a frying pan over medium heat.
• Place chicken skin-side down and cook until golden and crispy (about 5–6 min).
• Flip and cook the other side for 4–5 min until fully cooked.
• Mix soy sauce, mirin, sake, and sugar in a bowl to make the sauce.
• Pour the sauce into the pan with chicken and simmer until thick and glossy.
• Coat the chicken evenly in the sauce.
• Slice and serve with steamed rice, spooning extra sauce on top.

Total Time

Nutritional Value

Advice

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