Here’s how to make chicken teriyaki, a dish that is now standard the world over!
Ingredients (serves 4)
600g chicken thigh meat
2 leeks (or 1 onion if you can’t get them)
2 tbsp olive oil
A little salt and pepper
2 tbsp honey
2 tbsp soy sauce
2 tbsp sake (or white wine if you don’t have any)
1 tsp grated garlic
1. Spread out the chicken thigh meat and remove any excess fat. Turn skin-side up and pierce some holes in the meat with a fork. Cut each piece in half, sprinkle lightly with salt and pepper, then set aside for 10 minutes. Combine the teriyaki sauce ingredients.
2. Cut the leeks in 4-5 cm lengths (if using onion, cut into 1cm-wide crescents).
3. Heat the oil in a frying pan. Cook the chicken skin-side first. When the skin gets crispy, turn and cook the other side. Add the leek, cover, and cook for 7 minutes.
4. Mix in the teriyaki sauce. If there is not enough sauce, you can add in 2 tablespoons of water. Finally, cut the chicken into slices, spoon over the remaining sauce, and serve.