Teriyaki Chicken

By RecipeTin Japan · 30 min

Ingredients

Instructions

1. Mix the soy sauce, sake, mirin and sugar in a small bowl until the sugar dissolves.
2. If the chicken is uneven in thickness, butterfly the thick part by cutting horizontally outward.
3. Prick the skin in several places with a knife tip so the sauce penetrates.
4. Heat a non-stick pan over medium heat. Place the chicken skin side down and cook 3-4 minutes until the skin is golden brown.
5. Flip the chicken and cook for about 3 minutes. Blot any excess oil with paper towel.
6. When nearly cooked, add the sauce, swirl the pan, cover and cook for 30 seconds.
7. Uncover and cook until the sauce thickens and reduces to about 1-1½ tablespoons. Turn the chicken and coat the skin side with sauce.
8. Remove from heat, place skin side up on a board, cover with foil for a few minutes, then slice into 1.5-2 cm pieces.
9. Arrange the shredded cabbage, carrot and capsicum on a plate, top with the sliced chicken, pour over the sauce and add parsley or mint if using.

Summarized from RecipeTin Japan's video. Watch it for the details.

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