Chicken Teriyaki

Updated at: Thu, 17 Aug 2023 04:45:32 GMT

Step 1

1. Mix the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in, a shallow Pyrex dish should do.

Step 2

2. Add the prepared chicken pieces and leave for 15 minutes.

Step 3

3. Heat the groundnut oil in wok or large frying pan (that has a lid) and, using a slotted spoon, transfer the chicken pieces from the liquid to the pan and sauté until they look cooked on the outside.

Step 4

4. Pour the marinade over the chicken pieces in the pan and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes - cut into a piece of chicken to make sure it's cooked through.

Step 5

5. Remove the cooked pieces with a slotted spoon (you could keep them warm in a bowl covered in foil) and turn the heat up under the pan to let the liquid boil down to a thick, dark syrup.

Step 6

6. Return the chicken pieces to the pan, stir well so that they are all coated in the sticky, savoury syrup.

Step 7

7. Serve the chicken on top of the rice and sprinkle with sesame seeds before topping with sliced spring onions.

Step 8

Preheat the oven to 180°C, halve and desert the peppers and peel and quarter the red onions. Roast for 30 mins.

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