Classic Chicken Teriyaki with Sesame Rice

Ingredients

• 1,5 lb boneless skin-on chicken thighs
• 0,33 cup soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 2 tbsp brown sugar
• 1 tsp rice vinegar
• 1 tbsp fresh ginger, grated
• 2 clove garlic, minced
• 1 tbsp vegetable oil
• 1 tsp toasted sesame oil
• 1,5 cup short-grain rice
• 1 tbsp toasted sesame seeds
• 3 unit scallions, thinly sliced

Instructions

1. 1

   Pat 1.5 lb boneless skin-on chicken thighs dry and season lightly with salt. Score the skin in a shallow crosshatch to help render fat.

2. 2

   In a small bowl, whisk soy sauce, mirin, sake and brown sugar until dissolved to create the teriyaki base.

3. 3

   Rinse the rice in cold water until it runs almost clear, then cook with 2 cups water in a covered pot for 18 minutes; rest off heat for 10 minutes.

4. 4

   Heat vegetable oil in a cold skillet over medium heat. Lay chicken skin-side down and press flat; sear 7-8 minutes until the skin is deep golden and crisp, without smoking.

5. 5

   Flip the chicken, add grated ginger and minced garlic to the fat, and cook 4 minutes more until an instant-read thermometer reads 165°F (74°C).

6. 6

   Drain excess fat, pour in the teriyaki mixture, and simmer 2-3 minutes, spooning the sauce over the chicken until it reduces to a syrupy, mirror-like glaze.

7. 7

   Add a splash of rice vinegar off the heat to brighten, then rest chicken 3 minutes and slice against the grain.

8. 8

   Fluff rice with a fork, drizzle with toasted sesame oil, and top with sliced chicken, extra glaze, sesame seeds and scallion greens.