Juicy Chicken Breast with Honey Teriyaki Sauce

By No Recipes · 35 min

Ingredients

Instructions

1. Trim any gristle, blood vessels or excess fat from the chicken breast, leaving the skin on.
2. Pound the thicker side of the breast with the back of a knife so it is more even in thickness.
3. Mix the sake, grated ginger, potato starch and salt, spread it over both sides of the chicken, and marinate for 30 minutes at room temperature.
4. Mix the soy sauce, honey and remaining sake in a bowl until the honey dissolves.
5. Brush the oil into a cold non-stick pan, place the chicken skin-side down, and turn the heat to medium-low.
6. Pan-fry the skin side for about 12 minutes, until the chicken is cooked halfway up the sides. Adjust the heat to keep a gentle sizzle and press on pale areas of skin.
7. Flip the chicken and cook for 4 more minutes, pressing the thicker side, until it reaches 140°F (60°C).
8. Wipe out the excess oil with a folded paper towel.
9. Add the honey teriyaki sauce, turn the heat to high and flip the chicken repeatedly to glaze it.
10. When the sauce forms large shiny bubbles, spoon the glaze over the skin, turn off the heat and check the chicken reaches 160°F (71°C).
11. Rest the chicken for a few minutes, slice, and glaze with the remaining sauce.

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