serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 4 chicken thigh cutlets, skin-on
- 1 tbsp vegetable oil
- 4 garlic cloves, thinly sliced
- 1 tsp very coarsely ground black pepper
- Cooked rice to serve, optional
For the teriyaki sauce
- 200 ml sake
- 200 ml mirin
- 60 g caster sugar
- 1 cup (250 ml) soy sauce
Instructions
- Start with the teriyaki sauce. Heat the sake and mirin in a small saucepan until it simmers, then add the sugar and soy sauce, stirring to dissolve the sugar. Remove from the heat, allow to cool slightly, then transfer to an old soy sauce bottle to store.
- Use a sharp knife to debone the chicken thigh fillets. Heat a large frying pan over medium heat, then add the vegetable oil. Fry the sliced garlic until browned, then remove to a small bowl. Add the thigh fillets, skin-side down, and cook for 4-5 minutes or until browned, then flip and fry for a further 2-3 minutes.
- Return the garlic to the pan and cook for 1 minute further, then add ½ cup prepared teriyaki sauce to the pan. Bring to a simmer and cook until reduced to a thin glaze. Remove from the heat.
- Remove the chicken to a large serving bowl and pour over the glaze from the pan. Sprinkle with coarsely ground black pepper and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
