How to make Chicken teriyaki

Ingredients

• 2 boneless chicken thighs with skin (about 500 g)
• 1 teaspoon vegetable oil
• 3 tablespoons soy sauce
• 3 tablespoons mirin
• 1 tablespoon sake (or water)
• 1 tablespoon sugar
• Steamed rice and a green salad or vegetables to serve

Method

1. Mix the soy sauce, mirin, sake and sugar in a small bowl.
2. Heat the oil in a frying pan and put the chicken in skin side down. Cook over medium heat for 7 to 8 minutes, pressing it flat, until the skin is crisp and golden.
3. Turn the chicken and cook for another 5 minutes, until it is cooked through with no pink in the middle.
4. Wipe out most of the fat with kitchen paper, pour in the sauce and let it bubble, turning the chicken, until the sauce is thick and glossy.
5. Slice and serve with rice, spooning the rest of the sauce over the top.