照燒雞Teriyaki Chicken

Prep 5 min·Cook 20 min

1. 1You're here
   Step 1.

   Pat the chicken dry. Trim off excess fat, and make a few shallow cuts across the thick parts so it cooks evenly. Season lightly with salt and dust with cornflour if using.

   4 Boneless chicken thighs, skin on1 pinch Salt1 tbsp Cornflour

   Knife work

   Wok-chan's tip鑊仔貼士

   A light dusting of cornflour helps the glaze cling.
2. 2
   Step 2.

   Heat the oil in a frying pan over a medium heat. Lay the chicken in skin-side down and press flat with a spatula. Cook for 7–8 minutes without moving, until the skin is deep golden and crisp.

   4 Boneless chicken thighs, skin on1 tsp Cooking oil

   8 minPan-fry
3. 3
   Step 3.

   Turn and cook for 4–5 minutes more until cooked through (75°C in the thickest part). Wipe out the fat with kitchen paper.

   4 Boneless chicken thighs, skin on

   5 minPan-fry
4. 4
   Step 4.

   Pour in the teriyaki sauce and let it bubble, spooning it over and turning the chicken for 1–2 minutes until glossy and sticky.

   100 ml Teriyaki Sauce4 Boneless chicken thighs, skin on

   2 minSauce making / reducing

   Wok-chan's tip鑊仔貼士

   Add the sauce only at the end: the sugar burns if it goes in too early.
5. 5
   Step 5.

   Slice, spoon over the remaining sauce and scatter with sesame seeds and spring onion. Serve with rice and shredded cabbage.

   4 Boneless chicken thighs, skin on1 tsp Toasted sesame seeds1 stalk Spring onion, finely sliced

   Knife work