Serving Size: 4
Ingredients:
4 boneless chicken thighs, skin-on (or 4 boneless chicken breast halves)
1 tablespoon vegetable oil
4 tablespoons soy sauce
4 tablespoons mirin
4 tablespoons sake
2 tablespoons sugar
2 tablespoons sesame seeds, toasted
Directions:
- In a sauce pan combine soy sauce, mirin, sake and sugar; stir until the sugar dissolves. Bring to a boil, reduce heat to low and cook for 2-3 minutes.
- Heat vegetable oil over medium-high heat in a large skillet; add chicken and fry until golden brown on both sides. Drain excess oil from the pan.
- Add the teriyaki sauce to the pan, cover and cook until the chicken is done and the sauce becomes sticky and coats the chicken well. Remove from heat.
- Slice the chicken, pour teriyaki sauce over it and sprinkle sesame seeds. Serve with rice.
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