Ingredients:

  • 4 (approx. 680g / 1.5 lbs) Boneless, skinless chicken thighs, trimmed
  • 1 tsp (5ml) Neutral oil (vegetable, canola, or groundnut oil)
  • ½ cup (120 ml) Soy Sauce (reduced sodium)
  • ¼ cup (60 ml) Mirin (Sweet rice wine)
  • ¼ cup (60 ml) Sake (Japanese cooking wine)
  • ¼ cup (50 g) Light Brown Sugar (packed)
  • 1 tbsp (15 g) Fresh Ginger, finely grated and peeled
  • 2 cloves (10 g) Garlic, minced
  • 1 tbsp (15 g) Cornflour (Cornstarch)
  • 2 tbsp (30 ml) Cold Water
  • 1 tsp (5 ml) Sesame oil (to finish)
  • 2 Spring onions (scallions), thinly sliced (for garnish)
  • 1 tsp Toasted sesame seeds (for garnish)

Instructions:

  1. Pat the chicken thighs thoroughly dry with kitchen paper. If the thighs are very thick, lightly butterfly or flatten them slightly for even cooking.
  2. In a medium bowl, whisk together the soy sauce, mirin, sake (if using), brown sugar, grated ginger, and minced garlic until the sugar is mostly dissolved.
  3. Add the dried chicken thighs to the teriyaki mixture. Ensure they are well coated. Marinate for at least 30 minutes in the refrigerator, or up to 4 hours.
  4. Once marinated, remove the chicken from the liquid. Reserve all the leftover marinade—this will become the sauce. Pat the chicken surface lightly again to remove excess liquid before cooking.
  5. Heat the neutral oil in the heavy-bottomed pan over medium-high heat until shimmering. Place the chicken thighs in the hot pan, presentation side down.
  6. Sear the chicken undisturbed for 4–5 minutes until deeply golden brown and crispy. Flip the chicken and cook for another 4–5 minutes until mostly cooked through. Remove the chicken and set aside on a plate; keep warm.
  7. Pour the reserved marinade into the empty pan. Bring to a rapid boil over medium heat. Reduce the heat slightly and let the sauce bubble and reduce for 3–5 minutes.
  8. While the sauce reduces, whisk the cornflour and cold water together in a small bowl until smooth (the slurry).
  9. Pour the slurry into the reducing sauce while whisking constantly. Continue to whisk until the sauce thickens dramatically into a glossy, syrup-like glaze.
  10. Return the cooked chicken to the pan. Turn the heat to low and use tongs to turn the chicken, coating it completely in the sticky glaze. Cook for 1 minute just to heat through and ensure the glaze adheres perfectly.
  11. Drizzle with sesame oil. Plate the chicken immediately, spooning any remaining glaze over the top. Garnish generously with sliced spring onions and toasted sesame seeds.