Teriyaki chicken

Name: Teriyaki chicken
Cuisine: Japan
Ingredients: 500 g skin-on chicken thighs; 2 tbsp Japanese soy sauce; 4 tbsp white grape juice (alcohol-free halal alternative); 1 tbsp sugar; Vegetable oil; Toasted sesame seeds, to garnish

Arabic name دجاج تيرياكي (Teriyaki Chicken)

Original name 照り焼きチキン

Watch how it’s made

Videos are hosted on YouTube and belong to their creators; they load only when you press play. Open on YouTube

Ingredients (6)

Tap an ingredient once it is ready.

Method

Mix the soy sauce, white grape juice and sugar in a small bowl until the sugar has completely dissolved, to make the teriyaki sauce.
Heat 1 tbsp oil in a frying pan over medium heat, place the chicken skin side down and cook for 6–7 minutes without moving it until the skin is golden and very crisp, then turn it over and cook the other side for 5 minutes.
Pour off the excess fat from the pan, then pour the teriyaki sauce over the chicken and reduce the heat to low.
Cook for 4–5 minutes, turning the chicken and basting it constantly with the sauce, until the sauce thickens, turns glossy and coats the chicken completely; then slice it and serve over rice, sprinkled with toasted sesame seeds.