Chicken Teriyaki

This is a crowd pleaser, and not that difficult once you get your head around working with delicious chicken thighs

  •  12 Chicken Thighs, with skin on
  • 400 ml Sake (or Sherry or Chinese Rice Wine)
  • 400 ml Mirin
  • 400 ml Soy Sauce
  • Ginger – Fine chopped
  • 4 Cloves Garlic – Fine chopped
  • Sesame Seeds
  • Sugar
  • Cornflour
  • Vegetable Oil
  • Salt
  • Pepper
  • Broccoli, cutting floret in half to leave a nice flat surface for frying.
  • Basmati Rice

Make Sauce

Heat a pan with a little vegetable oil, add the ginger and garlic and cook a while to infuse the oil. Add Sake, Mirin and Soy and reduce by a 1/3rd. Make a slurry of cornflour and water and add to sauce to thicken it. Stir in the sesame seeds to the finished sauce. Adding sugar is optional, the sauce should be sweet from the Mirin, but taste and add sugar if it is needed.

Fry Chicken

Debone the chicken thighs and then flatten the thigh with a cleaver or a pot. Season well with salt and pepper on both sides. Leave the thighs in the fridge overnight and the skin will dry out a bit adding to the crispiness when fried, this is optional, and you can also move to cooking straight away.

Heat a pan and place the chicken thighs skin side down and cook until golden brown usually taking about 5 minutes. Turn and cook for another 3 or 4 minutes. Remove from pan and place on a baking tray skin side up. Save the chicken fat and wipe pan clean and cook another batch of thighs.

Place tray in oven for about 10 minutes before you want to serve.

Fry Broccoli

In the same pan as used to the chicken, reintroduce some of the fat, add some ginger and garlic and fry the broccoli, turning when it starts to brown.

Dip each chicken thigh in the sauce, place on a board, slice it and place on top of some rice. Put broccoli to the side and serve. Put bowl of sauce on table and drizzle extra over chicken thigh if you wish.

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