Chicken Teriyaki – Japanese Classic

Summary

Ingredients

• 4 tablespoon soy sauce
• 4 tablespoon rice wine, mirin or sake
• 2 tablespoon sugar
• 1 teaspoon ginger, fresh, grated
• 1 teaspoon garlic, finely chopped
• 0.25 teaspoon ¼ chilli flakes, optional
• 1 teaspoon sesame seeds, peeled
• 4 skinless chicken legs, boneless
• 1 teaspoon cornstarch
• salt and pepper
• 1 spring onion (s), cut diagonally into very thin rings
• 250 g broccoli florets, steamed, lihtly salted and peppered
• 1 teaspoon sesame oil
• Rice, cooked

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Instructions

1. Whisk soy sauce, rice wine, sugar, ginger, garlic, and chilli flakes in a bowl.
2. Rinse chicken under cold water and pat dry. Season both sides with salt and pepper. Dust lightly with cornstarch and rub into the meat.
3. Heat a frying pan over medium heat. Add sesame seeds and toast, stirring frequently, for 2–3 minutes until golden brown. Transfer to a bowl and set aside.
4. Heat the pan over medium-high heat. Place chicken skin-side down and sear for 6–7 minutes until the skin is golden brown. Flip and sear for 5–6 minutes more until the internal temperature reaches 74°C (165°F).
5. Remove chicken from the pan. Wipe out excess fat with kitchen paper.
6. Pour the marinade into the pan over medium heat. Return the chicken to the pan.
7. Simmer, turning the chicken frequently and spooning sauce over it, until the sauce reduces and caramelizes to a glossy consistency, roughly 5–10 minutes. If the sauce thickens too much, dilute carefully with water, 1 teaspoon at a time.
8. Remove the pan from heat. Lift the chicken from the sauce, drain briefly over the pan, and rest on a cutting board skin-side up for 1–2 minutes.
9. Arrange the cooked rice and steamed broccoli on plates. Drizzle the broccoli with sesame oil.
10. Slice the chicken crosswise into 1–2 cm strips with a sharp knife. Arrange on or beside the rice.
11. Drizzle the remaining sauce over the chicken. Garnish with spring onion rings and sesame seeds.