Chicken teriyaki

Japanese chicken teriyaki with the classic four-part glaze of soy sauce, mirin, sake, and sugar.

• 450 g boneless chicken thighs
• 1 tbsp neutral oil
• Salt
• Black pepper
• 2 tbsp Japanese soy sauce
• 2 tbsp mirin
• 2 tbsp sake
• 1 tbsp sugar
• Cooked rice for serving
• Sliced spring onion or sesame seeds, optional

Method

1. 1
   Pat the chicken dry and season lightly with salt and pepper.
2. 2
   Mix the soy sauce, mirin, sake, and sugar in a small bowl until the sugar has dissolved.
3. 3
   Fry the chicken in oil over medium heat until nicely coloured and cooked through.
4. 4
   Pour off any excess fat and add the teriyaki sauce.
5. 5
   Let the sauce reduce around the chicken until glossy and lightly sticky.
6. 6
   Turn the chicken a few times so the glaze coats it evenly.
7. 7
   Slice and serve with rice, spooning the sauce from the pan over the top.