Sticky Chicken Teriyaki
Sticky Teriyaki Chicken
Chicken thighs, de-boned - 4 x 1
Sake - 2 tbsp
Soy Sauce - 4 tbsp
Mirin(Japanese Rice Wine Vinegar) - 4 tbsp
Whitworths Molasses Sugar - 2 tbsp
Grated Ginger - 1 tbsp
Clove of Garlic, crushed - 1
Vegetable Oil - 2 tbsp
Mix all the ingredients in a bowl.
Marinate the chicken in the mixture for 15 minutes.
Heat some vegetable oil in a frying pan. Remove the chicken from the marinade and remove any moisture with kitchen roll.
Fry the skin side of the chicken on medium heat until the skin is browned.
Turn the chicken over to fry the other side on low heat. Pour the sauce used to marinate chicken into the pan. Cook on low heat for 5 minutes; increase the temperature until the sauce becomes thick.
Slice the chicken and serve on a plate.
Pour thickened sauce over the teriyaki chicken.
Serve with sesame noodles.Any leftover chicken can be put in the fridge and eaten cold the next day.
Chicken thighs are full of flavour and the meat is more tender than chicken breast.