4 Boneless Chicken Thighs or 2 Chicken Breasts
3 Tbsp Plain Flour
Oil, for Pay frying
Toasted Sesame Seeds to Garnish
Teriyaki Sauce (We have bulk made this up to keep. If in a glass bottle, it should keep for ages)
35 grams Brown Sugar
75 mls Mirin
75 mls Cooking Sake
75 mls Soy Sauce
Mix Sugar, Mirin, Sake and Soy Sauce in a small pan and bring to the boil. Reduce and simmer for 2 – 4 minutes. Set aside.
If bottling this to keep, make sure you do not get any drops of water in the bottle.
Slice the chicken into strips. Flatten and dust with flour.
Heat oil in pan, and cook chicken 2 – 3 minutes over medium heat. Turn and cook the other side for 2 – 3 minutes until cooked.
Add teriyaki sauce to pan and cook until thickened and slightly caramelised.
Server over rice, and garnish with Toasted Sesame seeds. This sauce can be used for Salmon, beef etc. and great used for Sushi as well.
