Classic Chicken Teriyaki with Sesame Rice

Ingredients

• 700 g boneless skinless chicken thighs
• 6 tbsp soy sauce
• 4 tbsp mirin
• 2 tbsp sake
• 3 tbsp brown sugar
• 1 tbsp fresh ginger, grated
• 2 clove garlic, minced
• 1 tbsp vegetable oil
• 1 tbsp toasted sesame seeds
• 3 unit scallions, thinly sliced
• 4 cup cooked short-grain rice

Instructions

1. 1

   Pat 700 g boneless, skinless chicken thighs dry with paper towel and season lightly with salt.

2. 2

   In a small bowl, whisk together soy sauce, mirin, sake and brown sugar until the sugar dissolves; set the teriyaki sauce aside.

3. 3

   Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat until the oil shimmers without smoking.

4. 4

   Lay the thighs smooth-side down and sear undisturbed for 5-6 minutes until deeply golden; flip and cook 4 more minutes.

5. 5

   Tilt the pan and spoon off excess fat, then add grated ginger and garlic and sauté for 30 seconds until fragrant.

6. 6

   Pour in the teriyaki sauce and simmer, turning the chicken often, for 3-4 minutes until the glaze reduces to a syrupy coat that clings to a spoon.

7. 7

   Transfer chicken to a board, rest 3 minutes, then slice against the grain into 1 cm strips.

8. 8

   Fluff steamed short-grain rice into bowls, fan the chicken on top, spoon over remaining glaze and finish with toasted sesame seeds and thinly sliced scallions.