Babe wanted Chicken Teriyaki

By Andy Cooks · 30 min

Ingredients

Instructions

1. Dice the white part of the spring onions and finely slice the green part. Set aside.
2. Place the chicken skin-side down in a cold, oiled frying pan over medium-high heat.
3. When it starts to sizzle, lower the heat to medium-low and cook slowly until the fat renders out.
4. When the skin is golden brown, move the chicken to a tray.
5. Heat the sesame oil in the same pan over medium-high heat.
6. Add the white onion, ginger and garlic and cook for 2 minutes until fragrant.
7. Add the sake and stir to deglaze the pan.
8. Add the soy, mirin and honey and bring to a boil, stirring. Return the chicken to the pan skin-side up.
9. Cook the chicken in the sauce for 5 minutes, spooning the sauce over it regularly, until the sauce reduces and thickens.
10. Steam the pak choy for 1 to 2 minutes until just tender.
11. Slice the chicken and serve on steamed rice, drizzled with sauce, with pak choy alongside, garnished with the green onion and sesame seeds.

Summarized from Andy Cooks's video. Watch it for the details.

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