Chicken Teriyaki

Ingredients

• Boneless chicken thighs, skin on 800 g
• Salt 1/4 tsp
• Vegetable oil 1 tsp
• Soy sauce 3 tbsp
• Mirin 3 tbsp
• Sake 3 tbsp
• Sugar 1 tbsp
• Cooked rice to serve

Instructions

1. 1

   Mix the soy sauce, mirin, sake and sugar in a small bowl.

2. 2

   Pat the chicken dry, prick the skin a few times with a fork and sprinkle both sides with the salt.

3. 3

   Heat the oil in a large frying pan over medium heat and cook the chicken skin side down for 7 minutes, until the skin is golden and crisp.

4. 4

   Turn the chicken and cook for 5 minutes more, until the center reaches 74C.

5. 5

   Wipe the rendered fat out of the pan with paper towels.

6. 6

   Pour in the sauce and simmer for 3 minutes, turning the chicken, until the sauce is thick and glossy.

7. 7

   Slice the chicken, spoon the glaze over it and serve with rice.