We had this for dinner tonight and Hot Hubby said ‘you’ve gotta blog that’ – it’s been one of his favourite meals for at least the last decade! This meal is so easy to make, utterly scrummy and easily rivals any teriyaki dish I’ve had in an authentic Japanese restaurant. If you’ve purchased store-made teriyaki sauce in the past, you won’t anymore when you see how easy this is! On that note, I do recommend you double the recipe for the sauce and store the remaining half in a jar the fridge – it keeps well for months and bonus: You’ve got some on hand ready to go next time (or use as a stirfry sauce… Yum).
The thing I like the most about this recipe is that it’s fancy enough to serve up to guests which I’ve done on many occasion). Equally, it’s quick enough to rustle up at 5.30pm mid week to feed a hungry family, it’s the rice that takes the longest to cook! Typing this recipe out has bought me a surge of happy memories, I used to make this regularly back in another life when I was a nanny – ‘my kids’ could never get enough of this – and now they’ve grown up, I’m told it’s a dish they regularly cook!
Lastly – if you haven’t tried Japanese mayo, I need to issue a word of caution: It’s addictive and you’ll wonder how you’ve survived without it (umm, time to fess up, I have it squirted over my poached eggs every morning – heaven on a plate). You should be able to pick Japanese mayo (the brand is ‘Kewpie’) up in the Asian section of your local supermarket, or ask for it at an Asian Grocery. What’s the difference between Japanese mayo and normal mayo? Some kind soul already did a write up on this – check it out here.
4 Chicken Thighs, boneless/skin on (don't be tempted to use chicken breast! You want JUICY thighs)
4 tsp Sesame Seeds, toasted
(optional): Sliced spring onions to serve
2 Tbsp Japanese Mayonnaise - Kewpie brand
Rice to serve
Side salad of your choice to serve or your choice of stir-fried veges
1/2 Cup Soy Sauce
1/2 Cup Japanese Rice Alcohol (Mirin) - check out the pic below if you haven't heard of this ingredient
1/2 Cup White Sugar
1/2 tsp Ground Cinnamon
To make the Teriyaki Sauce:
Mix together all Teriyaki sauce ingredients in a small sized saucepan. Bring to boil and cook until slightly thickened (2 or 3 minutes)
For the chicken:
With a sharp knife, flatten the chicken thighs, cutting through the thick parts of the flesh and opening the thigh out.
Score the skin through to the flesh.
Add oil to frying pan.
Brown the chicken on both sides until it's well cooked and crispy (this will take a good 7 minutes approx at least, on each side). When you think it's done - cut into a piece and check to make sure no chicken is pink.
Pour half the teriyaki sauce over the chicken and simmer until the colour darkens (about 30-45 seconds).The chicken teriyaki is done when most of the liquid has evaporated and the sauce forms a thick glaze around the chicken.
Place chicken on a serving plate (cut into thin slices if you want) and pour over the remainder of the sauce.
Garnish with sliced spring onions (if using) and toasted sesame seeds.
Drizzle with mayonnaise before serving (optional – but it’s a lovely finish)
Serve on rice and with a side salad (or stir fried veges of your choice).