Chicken Teriyaki

RecipenKitchen Recipe 40 min · Serves 4 · Japanese

Why make it Pan-seared boneless chicken thighs brushed with a glossy soy, ginger and garlic glaze. It comes together in about 40 minutes and suits a weeknight dinner with rice.

You’ll need

Serves 4 800 g boneless chicken thighs, skinless, trimmed of excess… 4 tbsp soy sauce 3 tbsp sugar 2 tbsp rice vinegar 100 ml water 3 garlic cloves, finely grated 1 tbsp fresh ginger, finely grated 2 tsp cornflour, mixed with 2 tbsp cold water + 5 more in the full recipe

1 Step 1 of 9 Stir the soy sauce, sugar, rice vinegar, water, garlic and ginger together in a bowl until the sugar dissolves. Set half of this sauce aside for the glaze.

2 Step 2 of 9 Pat the chicken dry and cut any very thick thighs so they are an even thickness of about 2 cm. Toss the chicken in the other half of the sauce and leave it to marinate.

3 Step 3 of 9 Heat the oil in the frying pan over medium-high heat. Lift the chicken out of the marinade, shake off the excess and discard that marinade. Lay the pieces in the pan, smooth side down.

4 Step 4 of 9 Sear without moving until the underside is deep golden and releases easily from the pan.

5 Step 5 of 9 Turn the chicken, lower the heat to medium and cook until the second side is golden and the thickest piece reads 74°C, or the juices run clear. The last 4 steps are in the full recipe.

Cook’s tip Pat the chicken dry before it goes into the pan so it browns instead of steaming.

Chicken Teriyaki

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