Japanese Teriyaki Chicken

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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