CHICKEN TERIYAKI

5 mins
Serves 1
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Directions

  1. 1Cut off any fatty parts of one large chicken thigh (skin on)
  2. 2Cut off any fatty parts of one large chicken thigh (skin on)
  3. 3Cut off any fatty parts of one large chicken thigh (skin on)
  4. 4Cover the chicken thigh in potato (or corn) starch on both sides and sprinkle with salt and pepper
  5. 5Cover the chicken thigh in potato (or corn) starch on both sides and sprinkle with salt and pepper
  6. 6Cover the chicken thigh in potato (or corn) starch on both sides and sprinkle with salt and pepper
  7. 7Make your sauce by mixing your cooking sake, brown sugar, water, soy sauce and honey and mixing them
  8. 8Make your sauce by mixing your cooking sake, brown sugar, water, soy sauce and honey and mixing them
  9. 9Make your sauce by mixing your cooking sake, brown sugar, water, soy sauce and honey and mixing them
  10. 10Heat some olive oil in a frying pan on a medium heat and put the chicken in skin side down
  11. 11Heat some olive oil in a frying pan on a medium heat and put the chicken in skin side down
  12. 12Heat some olive oil in a frying pan on a medium heat and put the chicken in skin side down
  13. 13Add your green onions and cook the chicken until the skin is golden brown and crispy (be careful not to burn the onions!)
  14. 14Add your green onions and cook the chicken until the skin is golden brown and crispy (be careful not to burn the onions!)
  15. 15Add your green onions and cook the chicken until the skin is golden brown and crispy (be careful not to burn the onions!)
  16. 16Turn the chicken over, set aside the green onions and continue to cook the chicken on a low heat with the lid on - for about 3 minutes
  17. 17Turn the chicken over, set aside the green onions and continue to cook the chicken on a low heat with the lid on - for about 3 minutes
  18. 18Turn the chicken over, set aside the green onions and continue to cook the chicken on a low heat with the lid on - for about 3 minutes
  19. 19Take the chicken out of the pan - wipe away the excess fat and then put them back in with the sauce
  20. 20Take the chicken out of the pan - wipe away the excess fat and then put them back in with the sauce
  21. 21Take the chicken out of the pan - wipe away the excess fat and then put them back in with the sauce
  22. 22Let that simmer with the lid on for about 5 minutes
  23. 23Let that simmer with the lid on for about 5 minutes
  24. 24Let that simmer with the lid on for about 5 minutes
  25. 25Cover the chicken in sauce and you’re done
  26. 26Cover the chicken in sauce and you’re done
  27. 27Cover the chicken in sauce and you’re done

Ingredients

  • 1 large chicken thigh
  • 1 large chicken thigh
  • 1 large chicken thigh
  • 0 potato starch
  • 0 potato starch
  • 0 potato starch
  • 0.5 green onion
  • 0.5 green onion
  • 0.5 green onion
  • 1 tbsp cooking sake
  • 1 tbsp cooking sake
  • 1 tbsp cooking sake
  • 2 tsp brown sugar
  • 2 tsp brown sugar
  • 2 tsp brown sugar
  • 1.5 tbsp water
  • 1.5 tbsp water
  • 1.5 tbsp water
  • 1.5 tbsp soy sauce
  • 1.5 tbsp soy sauce
  • 1.5 tbsp soy sauce
  • 2 tsp honey
  • 2 tsp honey
  • 2 tsp honey
  • 0 olive oil
  • 0 olive oil
  • 0 olive oil
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper

Equipment

knifefrying pantongsspoon