Chicken Teriyaki 

This is unbelievably sticky, crunchy, tender, juicy and all round delicious. Add as much spice as you’d like. It makes a great accompaniment to rice or noodles, or you could even use it as lead role in a warm Asian salad, loaded with crisp peppers and topped off with seeds. 

You will need (to feed 4):

2 tbsp shaohsing rice wine

2 tbsp mirin

4 tbsp soy sauce

2 tbsp honey

1 tbsp grated ginger 

2 cloves grated garlic

1 tsp sesame oil

Splash groundnut oil for frying

Boneless and skinless chicken thighs, at least 2 per person

1. Trim the chicken thighs and cut into chunks.

2. Mix the wet ingredients, apart from the groundnut oil, in a bowl big enough to take the chicken. Toss the chicken in the marinade and set aside for around half an hour. You can also do this earlier, but you should cover it and put it back in the fridge then take it back out again around half an hour before cooking it. 

3. Heat the oil in a saucepan or wok then place in the chicken and brown on all sides. Be careful with the honey as it can catch and burn quite easily.

4. Turn the heat down to medium and pour in the remaining marinade. Allow to simmer until cooked through. If you’d like to add vegetables, like peppers, broccoli and carrots, add these before or at the same time as the chicken. 


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