Chicken Teriyaki

Ingrédients

• 800 g chicken thighs (abt 4 pieces, boneless & skin on)
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp vegetable oil
• 2 tbsp rice vinegar
• 2 tbsp sugar
• 4 tbsp soy sauce
• 4 tbsp water
• 1 inch ginger (grated)

Préparation

1. 1

   --- Steps ---

2. 2

   Add all the ingredients for the sauce in a bowl, mix well to dissolve all the sugar & set aside.

3. 3

   Prick both sides of the chicken with a fork so it absorbs more flavour, cut excess skin & fat, lightly season with salt & pepper.

4. 4

   Add chicken into the bowl with the sauce, cover & place in the fridge for 2 hrs or overnight.

5. 5

   To cook, heat 1 tbsp oil in a large frying pan over medium high heat.

6. 6

   Remove 2 pieces of chicken from the sauce, place them in the hot pan (skin side down), sear for 2 mins until fat renders & skin is golden brown.

7. 7

   Flip chicken, cover with lid & steam the chicken over medium low heat for 8 mins.

8. 8

   Pour in half of the sauce, cook until sauce is reduced to about half, frequently spooning sauce over the chicken.

9. 9

   Transfer chicken to a cutting board, slice into bite sized pieces & transfer thickened sauce into a bowl.

10. 10

    Repeat process with remaining chicken thighs.

11. 11

    Arrange sliced chicken pieces on top of plain or sushi rice, drizzle thickened sauce on top & serve with salad of choice on the side.