Recipe Cuisine: Japanese
Theme: Fast & Fab
Crispy Skin Teriyaki Chicken on rice
By: Michael Brown
Ingredients
- 500g skin on chicken thigh
- 4 Tablespoons Soy sauce
- 4 Tablespoons Mirin
- 4 Tablespoons Cooking Sake
- 2 Tablespoons Suger
- 3 cups of rice
Product used in recipe
- OBENTO - COOKING SAKE
- OBENTO - MIRIN SEASONING
- LEE KUM KEE - SUPERIOR LIGHT SOY SAUCE
Method
- Prep the Chicken: Score the underside of the chicken thighs and flatten them to ensure even cooking.
- Sear: Heat oil in a skillet over medium-high heat. Place chicken skin-side down and press with a spatula until the skin is golden and crispy (about 5 minutes).
- Steam: Flip the chicken, cover the pan, and steam on low heat for about 3 minutes until cooked through.
- Glaze: Remove excess oil from the pan. Pour in the sauce ingredients and simmer until the sauce thickens into a glossy glaze.
- Finish: Spoon the thickened sauce over the chicken repeatedly until it is well-coated and shiny.
- Serve: Slice into bite-sized pieces and serve over steamed rice, garnished with sesame seeds or green onions if desired.
