Teriyaki Chicken

Ingredients

• 800g chicken thighs, skin-on, boneless, cut into 5cm pieces
• Teriyaki Glaze
• 100ml soy sauce, Kikkoman or artisanal shoyu
• 80ml mirin, naturally brewed
• 50ml sake, premium grade
• 30g caster sugar
• 3 garlic cloves, minced
• 15g fresh ginger, grated
• 10ml rice vinegar
• 5g cornstarch slurry, mixed with 15ml water
• Garnish
• 30g sesame seeds, white, toasted
• 30g scallions, sliced thin
• 20ml neutral oil, vegetable or peanut

Method

1. 1
   Combine soy sauce, mirin, sake, caster sugar, minced garlic and grated ginger in saucepan; bring to gentle simmer over medium heat.
2. 2
   Simmer glaze for 5 minutes to allow alcohol to evaporate and flavors to meld; taste and adjust sweetness or saltiness as needed.
3. 3
   Heat neutral oil in large cast-iron or carbon steel skillet over medium-high heat until shimmering; season chicken thighs with salt and Tellicherry pepper.
4. 4
   Sear chicken skin-side down for 5 minutes until golden brown and skin is rendered; flip and cook flesh side for 3 minutes until lightly colored.
5. 5
   Thicken teriyaki glaze with cornstarch slurry by whisking in slowly and simmering for 1 minute until glossy and coat-like consistency forms.
6. 6
   Pour warm teriyaki glaze over seared chicken in skillet; toss gently to coat all pieces evenly. Continue cooking for 2 minutes over medium heat, basting chicken frequently with glaze.
7. 7
   Transfer glazed chicken to warmed serving platter; garnish with toasted sesame seeds and sliced scallions, drizzle with any remaining glaze, serve immediately over steamed white rice.