Classic Chicken Teriyaki with Sesame Rice

Ingredients

• 700 g boneless skin-on chicken thighs
• 0,25 cup soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 2 tbsp brown sugar
• 1 tsp fresh ginger, grated
• 1 tbsp neutral oil
• 1 tsp toasted sesame oil
• 3 cup cooked short-grain rice
• 1 tbsp toasted sesame seeds
• 2 unit green onions, thinly sliced

Instructions

1. 1

   Pat 6 boneless chicken thighs (about 700 g) completely dry with paper towel and season lightly with salt on the flesh side only.

2. 2

   In a small bowl, whisk 1/4 cup soy sauce, 3 tbsp mirin, 2 tbsp sake, 2 tbsp brown sugar and 1 tsp grated fresh ginger until the sugar dissolves.

3. 3

   Heat 1 tbsp neutral oil in a large non-stick skillet over medium heat until it shimmers without smoking, then place the thighs skin-side down.

4. 4

   Sear undisturbed for 7-8 minutes, pressing gently with a spatula, until the skin is deeply golden and crisp; flip and cook 4 more minutes.

5. 5

   Drain the excess fat from the pan, then pour in the teriyaki sauce and let it bubble around the chicken.

6. 6

   Simmer for 3-4 minutes, spooning the sauce over the thighs, until the glaze thickens and coats the back of a spoon.

7. 7

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

8. 8

   Toss 3 cups hot cooked short-grain rice with 1 tsp toasted sesame oil and 1 tbsp toasted sesame seeds.

9. 9

   Divide the rice among bowls, fan the chicken on top, drizzle with the remaining pan glaze and shower with 2 thinly sliced green onions.