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COOK TIME
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SERVING size
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15 mins
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2 Servings
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INGREDIENTS
400g chicken thigh
Teriyaki Sauce
1 tablespoon SIS Fine Grain Sugar
1 tablespoon sake
2 tablespoon soy sauce
1 teaspoon mirin
METHODS
- Prepare the sauce. Add all the ingredients in the sauce in a bowl and mix well. Set aside.
- Prepare the chicken. Cut the chicken thigh to even thickness and trim off any excess fat. Prick both sides using the fork.
- 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.
- Flip the chicken and continue to cook for another 3 minutes.
- Add Teriyaki sauce and cook until the sauce is reduced by half, frequently scooping the sauce over the chicken.
- Remove from heat. Transfer the chicken to a cutting board and slice them.