Chicken Teriyaki
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Ingredients
1kg chicken thighs, boned
15g flour
Rapeseed oil/chicken fat
Sea salt
For the sauce:
150ml sake
150ml mirin
75ml soy sauce
15g sugar
A few sprigs of fresh thyme
1 bay leaf
Sea salt
Method
Toss the chicken in seasoned flour and allow to stand while you make the sauce.
Place all the ingredients for the sauce in a pot and bring to the boil.
Fry the chicken in oil/fat in a frying pan until nicely browned.
Pour the sauce into the pan and spoon over the chicken.
Reduce the sauce by half or until it comes syrupy.
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