Chicken Teriyaki – Japanese Classic

Summary

Prep Time	25 mins
Cook Time	20 mins
Total Time	47 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Whisk the soy sauce, rice wine and sugar in a bowl. The original Teriyaki recipe doesn`t use ginger, garlic, or chilli flakes, but I really like the taste.
Rinse the chicken thighs under cold water, pat dry, add a little salt and pepper on both sides (you can leave it, the soy sauce in the marinade also provides salt). Then sprinkle a thin layer of cornstarch and rub it lightly into the meat.
In a non-fat frying pan, lightly toast the sesame seeds over medium heat, stirring frequently, until they are tender golden brown. Pour into a bowl and set aside.
Now heat the pan well and place the Pollo fino in the pan with the skin side down. Turn the heat back to medium (I use setting 6 or 7 of 9) and sear the meat until the skin is golden brown (approx. 6 - 7 minutes). Turn the meat and fry the other side as well. After another 5 - 6 minutes, the meat is cooked inside as well. Remove from the pan and use kitchen paper to remove the fat from the pan as completely as possible.
Briefly whisk the marinade again and add to the pan (medium heat!). Take a deep breath and enjoy the scent! Put the pollo fino in the marinade. Let it simmer until it is significantly reduced and caramelized and has the desired saucey consistency. Turn the meat several times and pour the marinade over it with a spoon so that it is covered all around with the shiny sauce. If it thickens too much, you can carefully dilute it with a little water, teaspoon at a time.
Turn off the stove. Lift the pollo fino out of the sauce, let it drain briefly over the pan and let it rest on a board for 1-2 minutes with the crispy skin facing up.
Meanwhile, arrange the rice and broccoli on plates. Put a few drops of sesame oil on the broccoli. Then cut the meat crosswise into 1 - 2 cm wide strips with a very sharp knife. Drape on or next to the rice. Drizzle with the remaining sauce, garnish the spring onion rings and sesame seeds and enjoy!
Remarks:
Theoretically you can also use chicken breast fillet, but the meat of the chicken thigh is much juicier and more flavorful and cooks faster than a thick piece of chicken breast. A large part of the fat remains in the pan after frying and is then removed, so it does not end up on the plate or on the hips.
The sweetness of the sugar should clearly overlay the saltiness of the soy sauce, but you can also only use half the sugar if you don`t want to taste this sweetness so dominantly. If you like more sauce, simply increase the amount of ingredients accordingly.

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