Pan-Glazed Chicken Thighs Teriyaki

What you need

• 2 boneless chicken thighs, skin on, about 450 g (1 lb) total
• 2 tsp neutral oil
• 3 tbsp soy sauce
• 3 tbsp mirin
• 3 tbsp sake
• 1 tbsp sugar
• steamed rice, to serve

Method

Restated from the original video

1. 1

   Stir the soy sauce, mirin, sake and sugar together in a small bowl until the sugar dissolves.

2. 2

   Pat the chicken dry. Prick the skin all over with a fork and trim any loose flaps of fat.

3. 3

   Heat the oil in a frying pan over medium heat and lay the chicken in skin side down.

4. 4

   Cook without moving it until the skin is deep golden and crisp, 6-8 min. Press it flat with a spatula now and then.

5. 5

   Turn the chicken, cover the pan and cook on medium-low until it reaches 74 °C (165 °F) in the thickest part, 5-7 min.

6. 6

   Tilt the pan and wipe out most of the fat with a paper towel.

7. 7

   Pour in the sauce and let it bubble over medium heat, turning the chicken often, until the sauce is reduced to a thick, glossy glaze, 3-4 min.

8. 8

   Rest the chicken for 2 min, then slice it across into strips 1 cm (1/2 in) wide.

9. 9

   Serve over rice with the last of the glaze spooned on top.

Imported from yummefy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.