Teriyaki chicken

Ingredients

• Chicken thighs (boneless, skin-on)600 g
• Basmati rice300 g
• Soy sauce (traditional)70 g
• Mirin50 g
• Granulated sugar15 g
• White sesame seeds10 g
• Peanut oil15 g
• Fresh grated ginger10 g
• Fine salt (for rice)8 g

Allergens

Peanuts, Gluten, Sesame, Soy
May contain traces of: Sulphites.

Method

1. Rinse the basmati rice under cold running water until the water runs clear to remove excess starch.
2. Cook the rice in 450 ml of lightly salted water using the absorption method: bring to a boil, cover, and simmer on lowest heat for 10-12 minutes without lifting the lid.
3. In a bowl, whisk together the soy sauce, mirin, sugar, and grated ginger until the sugar is completely dissolved.
4. Thoroughly pat the chicken skin dry with paper towels and cut the thighs into uniform 3 cm bite-sized pieces.
5. Heat a large pan or wok with peanut oil over medium-high heat; once shimmering, place the chicken skin-side down.
6. Sear the chicken for 5-6 minutes without moving it too much, until the skin is golden and crispy.
7. Turn the chicken pieces over, cook for another 2-3 minutes, and blot any excess fat released in the pan with paper towels.
8. Pour the teriyaki mixture into the pan and reduce over high heat for 2-4 minutes, tossing the chicken until fully coated in a glossy, thick glaze.
9. Toast the sesame seeds in a separate small pan for 1 minute until lightly golden.
10. Serve the hot chicken over the bed of basmati rice, garnishing with the toasted sesame seeds.