Classic Chicken Teriyaki with Sesame Rice

Ingredients

• 6 piece boneless skin-on chicken thighs
• 1,5 cup short-grain rice
• 0,25 cup soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 2 tbsp brown sugar
• 1 tsp fresh ginger, grated
• 1 piece garlic clove, minced
• 1 tbsp neutral oil
• 1 tbsp toasted sesame seeds
• 2 piece green onions, sliced

Instructions

1. 1

   Rinse 1½ cups short-grain rice until the water runs clear, then cook with 1¾ cups water in a covered pot: bring to a boil, reduce to low, and steam for 18 minutes until tender.

2. 2

   Pat 6 boneless, skin-on chicken thighs dry and season lightly with salt. Score the skin with a sharp knife to help render fat.

3. 3

   In a small bowl, whisk ¼ cup soy sauce, 3 tbsp mirin, 2 tbsp sake, 2 tbsp brown sugar, 1 tsp grated ginger, and 1 minced garlic clove until sugar dissolves.

4. 4

   Heat 1 tbsp neutral oil in a large skillet over medium heat until it shimmers without smoking. Place chicken skin-side down and sear for 6-7 minutes until deeply golden and crisp.

5. 5

   Flip the thighs and cook for another 4 minutes until the internal temperature reaches 165°F (74°C). Transfer to a plate.

6. 6

   Drain excess fat, then pour the teriyaki sauce into the hot pan to deglaze, scraping up the fond with a wooden spoon.

7. 7

   Simmer the sauce for 2-3 minutes until it thickens into a glossy syrup that coats the back of a spoon.

8. 8

   Return the chicken to the pan, spooning the glaze over each thigh, and cook for 1 minute more to coat evenly.

9. 9

   Slice the chicken against the grain and serve over rice. Drizzle with remaining glaze, sprinkle with 1 tbsp toasted sesame seeds and 2 sliced green onions.