White Sugar-

for everyday use

1 kg

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Teriyaki Chicken


15 mins

2 Servings


400g chicken thigh

Teriyaki Sauce
1 tablespoon SIS Fine Grain Sugar
1 tablespoon sake
2 tablespoon soy sauce
1 teaspoon mirin

  1. Prepare the sauce. Add all the ingredients in the sauce in a bowl and mix well. Set aside.
  2. Prepare the chicken. Cut the chicken thigh to even thickness and trim off any excess fat. Prick both sides using the fork.
  3. Heat a frying pan over medium heat with cooking oil. Cook chicken thigh with skin side down once the pan is hot. Cook until the skin is golden brown.
  4. Flip the chicken and continue to cook for another 3 minutes.
  5. Add Teriyaki sauce and cook until the sauce is reduced by half, frequently scooping the sauce over the chicken.
  6. Remove from heat. Transfer the chicken to a cutting board and slice them.

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Try a few more of our favourite savoury recipes below.

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