Teriyaki Chicken
Pan-seared chicken thighs glazed with a glossy sweet soy teriyaki sauce. This recipe was created by AI, some information may not be accurate.
- Servings
- 4
- Difficulty
- Easy
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Ingredients
- 600 g Boneless chicken thighs
- 60 ml Soy sauce
- 3 tbsp Sugar
- 1 tbsp Rice vinegar
- 60 ml Water
- 1 tbsp Vegetable oil
- 1 tsp Sesame seeds
- 2 pc Scallions
Steps
- Pat chicken dry and prick the skin with a fork.
- Heat oil in a skillet and place chicken skin-side down, weighting to keep flat.
- Cook 6 minutes until skin is crisp, then flip and cook 4 more minutes.
- Drain excess oil and add soy sauce, sugar, rice vinegar and water.
- Reduce the sauce, basting chicken until it forms a glossy glaze.
- Slice and top with sesame seeds and scallions.