Servings: 4
Ingredients
- 4 Skin on boneless chicken thighs
- 1 tbsp Grated ginger
- 1/2 cup Sake
- 1/2 cup Teriyaki sauce
- 10 Spring onions cut into 20 cm pieces
Instructions
- Heat a large frying pan to medium-high heat. Lightly coat the pan with oil
- Add the chicken thighs skin side down. Use a piece of foil, loosely cover the chicken thighs
- Cook for about 10 minutes over medium-high heat. About halfway through, move the chicken pieces around the pan to ensure they brown evenly.
- When the skin is nicely browned and crispy, flip the chicken thighs over and lightly brown uncovered. From this point on, we no longer need to cover the chicken.
- While the chicken continues to cook, brown the spring in the same pan. Once they're caramelised, remove and set aside.
- Move the chicken thighs to one side of the pan and add the grated ginger and sake. Be sure to scrape up the browned bits at the bottom of the pan to deglaze. Simmer until the sake has reduced by half. Be careful not to get sake on the skin. We want to keep it nice and crispy.
- Stir in teriyaki sauce and simmer until the sauce reduces to your liking. Again, be careful not to get any sauce on the skin.
- Turn off the heat. Cut the chicken thighs into strips
- Serve with steamed rice and place chicken strips (skin side up) over the rice. Garnish with green onions and drizzle teriyaki sauce over the top.
- Enjoy.
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