- 4 cloves garlic, smashed with the back of your knife
- ¼ cup soy sauce
- 3 tablespoons mirin
- 3 tablespoons sake
- 2 tablespoons sugar
- 1 tablespoon oil
- 5 chicken thighs (about 19 ounces | 550 grams, skin off, bone in or out)*
- 2 large green onions (Australian shallots), sliced, to serve
- Combine together the crushed garlic, soy sauce, mirin, sake and sugar in a small bowl; mix well until sugar dissolves.
- Pierce each chicken thigh with the tip of a sharp knife all over to ensure a faster cook time. This also helps the sauce absorb through the chicken instead of just coating it.
- Heat the oil in a good quality non-stick pan or well seasoned skillet over medium heat. Sear the chicken for about 7-8 minutes each side, (depending on the thickness of each chicken thigh and how many incisions made), until golden browned and nearly cooked through to the bone.
- Drain any excess fat released from the chicken out of the pan (blot with paper towel if it's easier).**See Notes.
- Pour in the sauce and shake the pan around to evenly distribute the sauce. Cover pan with a lid and cook for a further minute.
- Uncover and continue to cook until the teriyaki sauce thickens and reduces down (about 5-6 minutes). Coat each thigh in the sauce. Top with green onion (or shallot) slices. Serve immediately over steamed rice or vegetables.
Source: Cafe Delights
Share It To Your Friends!
Loading...
