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Teriyaki Chicken

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Level

intermediate

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Cooking

5 min

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Preparation

135 min

Ingredients

Servings

2
Boneless Skinless Sakura Chicken Thighs
(cut into small chunks)
900 g
Mirin
3 1⁄2 tbsp
Light soy sauce
3 1⁄2 tbsp
Dark Soy Sauce
1⁄2 tbsp
Brown sugar
2 tbsp
Ginger
1 tsp
Sesame Oil
1⁄2 tbsp
Corn Starch
1 tsp
Oil
2 tbsp

How to cook

Step 1

  • Mix mirin, light soy sauce, dark soy sauce, brown sugar, ginger, sesame oil and corn starch

Step 2

  • Add in chicken and mix well

Step 3

  • Set aside for 2 hours to marinate

Step 4

  • Heat the oil in a frying pan over medium high heat

Step 5

  • Transfer the chicken to the pan and pan-fry for a minute

Step 6

  • Add the reserved marinade to the pan, reduce heat to medium, and simmer until the sauce thickens

Step 7

  • Coasts the chicken with the sauce and serve over rice!
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