Chicken Teriyaki

Ingredients

• 1 lb. (500g) chicken thighs deboned, skin-on
• salt
• white sesame seeds for garnishing, optional
• Teriyaki Sauce:
• 1/3 cup Japanese mirin sweet rice wine
• 2 tablespoons soy sauce low sodium preferred
• 1 tablespoon sugar

Method

1. Lightly season both sides of the chicken thighs with a pinch of salt. Combine all the ingredients for the Teriyaki Sauce in a saucepan. Simmer on low heat until it thickens to a desired consistency, about 10 minutes.
2. In the meantime, heat a non-stick skillet over high heat. Pan-fry the chicken thighs, starting with the skin-side down, until both sides are nicely browned and cooked through, achieving a crackly, crispy texture on the skin. Turn off the heat, transfer the chicken to a plate, and let it cool.
3. Slice the chicken thighs into pieces and drizzle the teriyaki sauce over the chicken. If desired, garnish with sesame seeds. Serve immediately with warm steamed rice.