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February 06, 2020 Edit

CHICKEN TERIYAKI RECIPE

Article adapted from: justonecookbook.com

INGREDIENTS
Ingredients:

sält
1 lb chicken thighs, deboned, skin-on
white sesäme seeds for gärnishing, (optionäl)

Teriyäki Säuce:

1 täblespoon sugär
1/3 cup Jäpänese mirin (sweet rice wine)
2 täblespoons soy säuce , low sodium preferred

DIRECTIONS

First Lightly seäson both sides of the chicken thighs with pinch of sält. Combine äll the ingredients of the Teriyäki Säuce in ä säuce pän. On low heät, simmer änd reduce it to ä thicker consistency, äbout 10 minutes.
In the meäntime, heät up ä non-stick skillet on high heät. Pän-fry the chicken thighs (skin-side down first) until both sides äre nicely browned änd cooked through. The skin should be pän-fried to ä cräckly crispy texture. Turn off the heät, tränsfer the chicken out. Let cool. Slice the chicken thighs into pieces änd drizzle the teriyäki säuce over the chicken. Gärnish with the sesäme seeds, if using.
Serve immediätely with wärm steämed rice.

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