Back to 2 servings 2 thigh fillets ), skin on, bone removed (about 350g/12oz in total, note 1 1.5 tbsp soy sauce 1.5 tbsp cooking sake 1.5 tbsp mirin 2 tsp sugar 2 cup shredded cabbage 0.5 cup carrot, finely julienned 0.25 cup capsicum, finely julienned a sprig of parsley or mint ), (optional
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1 Step 1: Combine the Teriyaki Sauce ingredients in a small bowl or cup and mix well until the sugar dissolves (note 4).2 Step 2: If the thickness of the chicken is uneven, place a fillet on a cutting board skin side down, make a cut horizontally and outward where the meat is thick, and butterfly it (see the Video).3 Step 3: Poke the skin with the tip of the knife in several places so that the sauce gets through to the flesh better.4 Step 4: Heat a non-stick frying pan over medium heat. Place the chicken in the pan, skin side down. Cook for 3-4 minutes until the skin gets cooked to a golden brown.5 Step 5: Turn the chicken over and cook for about 3 minutes (Note 5). If a lot of oil comes out of the chicken fat and skin, absorb excess oil with a paper towel (Note 6).6 Step 6: When the chicken is nearly cooked, add the sauce, shake the pan to even out the sauce, and put the lid on. Cook for 30 seconds.7 Step 7: Remove the lid and cook until the sauce thickens and reduces to about 1-1½ tablespoons (Note 7). Turn the chicken over and coat the skin side with the sauce.8 Step 8: Remove the pan from the heat and place the chicken on the cutting board, skin side up. Cover with foil for a few minutes to let it cook further. Slice the chicken into 1½-2cm/⅝-¾” thick pieces.9 Step 9: Place mixed cabbage, carrot and capsicum salad on a plate and then arrange the sliced chicken. Pour the sauce over the chicken and add a sprig of parsley/mint if using. Serve immediately.getsaucepan.com/r/fdd4c419-9cbb-4df4-bd9d-d2e4ad0a3b03 · Original: https://japan.recipetineats.com/teriyaki-chicken/
