Chicken Teriyaki
Real teriyaki is a technique, not a bottled sauce: the glaze is reduced in the pan around the chicken until it lacquers. Four ingredients, no cornflour.
- Time
- 25 mins
- Serves
- 4
- Steps
- 7
- Ingredients
- 7
Method
- 01
Mix the soy sauce, water, rice vinegar and sugar in a small bowl until the sugar dissolves.
- 02
Pat the chicken skin completely dry and season it lightly.
- 03
Lay the thighs skin side down in a cold pan with the oil, then turn the heat to medium. Starting cold renders the fat and crisps the skin properly.
- 04
Cook 8 minutes without moving them, until the skin is deep golden, then flip and cook 5 minutes more.
- 05
Pour off the excess fat, which would otherwise stop the glaze clinging.
- 06
Add the sauce and let it bubble, spooning it over the chicken for 3 to 4 minutes until it thickens to a syrup that coats a spoon.
- 07
Rest 5 minutes, slice thickly, and pour the pan glaze over. Finish with sesame seeds.
Cooking Tips
- Start the chicken skin-side down in a cold pan. Rendering slowly is what makes the skin crisp.
- Pour off the rendered fat before the sauce goes in, or the glaze will not cling.
Ingredient Substitutions
- Rice vinegar with a little extra sugar stands in for mirin and keeps this alcohol-free.
- Thighs are far more forgiving than breast under a reducing glaze.
What to Serve With It
- Slice thickly over rice and pour the pan glaze on top.
Storage and Reheating
- Keeps 3 days. The skin softens; re-crisp skin-side down in a dry pan.
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