CHICKEN TERIYAKI

CHICKEN TERIYAKI

Ingredients

Ingredients:

• 1 lb chicken thighs deboned, skin-on
• Salt
• White sesame seeds for garnishing

Teriyaki Sauce:

• 1/3 cup Japanese mirin sweet rice wine
• 2 tablespoons soy sauce or San-J Tamari
• 1 tablespoon sugar

Instructions

1. Lightly season both sides of the chicken thighs with a little salt. Combine all the ingredients of the Teriyaki Sauce in a sauce pan. On medium heat, reduce it to a thicker consistency about 10 minutes.
2. In the meantime, heat up a non-stick skillet on high heat. Pan-fry the chicken thighs (skin-side down first) until both sides are nicely browned and cooked through. The skin should be pan-fried to a crackly crispy texture. Turn off the heat, transfer the chicken out. Let cool. Slice the chicken thighs into pieces and drizzle the teriyaki sauce over the chicken and garnish with some sesame seeds. Serve immediately with steamed rice.

Recipe Notes

You may use boneless and skinless chicken breasts or chicken thighs but the best is skin-on, boneless chicken thighs.