Ingredients
- 5 skinless boneless chicken thighs - cut the excess fatty skin
- 70ml soy sauce
- 70ml mirin
- 70ml white cook wine or cooking sake
- 3 1/2 tbsp white sugar
- 1/4 tsp hondashi powder
Instructions
- 1. In a small bowl, add the seasoning (soy sauce, mirin, sake, sugar and hondashi powder) and mix. Set aside.
- 2. Heat 1 tbsp vegetable oil in a frying pan (I love to use "Steel Fry Pan" over medium heat. Place the chicken skin side down and cook for about 3~4 min or until a nice golden brown.
- 3. Flip the chicken and cook for 3~4 min or until nicely brown.
- 4. Pour the teriyaki sauce over the chicken and cook until the sauce is reduced about half while flipping the chicken. Turn off the heat.
- 5. Slice the chicken into bite-size pieces.
- 6. Serve hot with the steamed rice, drizzle the remaining sauce over the chicken!
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