Method

1. 01

   Prepare the Teriyaki Sauce7 min

   In a small saucepan, combine the soy sauce, mirin, sake (or dry sherry), caster sugar, grated fresh ginger, and minced garlic. Whisk well to dissolve the sugar. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low and let it cook for 5 minutes, allowing the flavours to meld and the sauce to slightly reduce.

2. 02

   Prepare the Chicken3 min

   Pat the chicken thigh fillets thoroughly dry with kitchen paper. If any fillets are particularly thick, you can butterfly them or pound them slightly to ensure even cooking. Season lightly with a pinch of salt and black pepper.

3. 03

   Cook the Rice15 min

   Rinse the white rice thoroughly under cold running water until the water runs clear. Combine the rinsed rice and 600 ml of water in a medium saucepan. Bring to a boil, then reduce heat to the lowest setting, cover tightly, and simmer for 12-15 minutes until all water is absorbed and the rice is tender. Do not lift the lid during cooking.

4. 04

   Pan-Fry the Chicken8 min

   Heat 1 tablespoon of vegetable oil in a large non-stick frying pan or skillet over medium-high heat. Once hot, carefully place the chicken thighs into the pan, skin-side down (if using skin-on, otherwise flat side down). Cook for 6-8 minutes until golden brown and crispy.

5. 05

   Flip and Continue Cooking7 min

   Flip the chicken thighs over and continue to cook for another 5-7 minutes, or until cooked through and no longer pink in the centre. The internal temperature should reach 74°C.

6. 06

   Glaze the Chicken3 min

   Pour the prepared teriyaki sauce directly over the cooked chicken in the pan. Increase the heat to medium and allow the sauce to simmer and thicken, coating the chicken thoroughly. Spoon the sauce over the chicken repeatedly for 2-3 minutes until the sauce reduces to a glossy, sticky glaze.

7. 07

   Rest the Chicken and Fluff the Rice5 min

   Remove the glazed chicken from the pan and let it rest on a cutting board for 2-3 minutes. While the chicken rests, remove the rice from the heat and let it stand, covered, for 5 minutes, then fluff gently with a fork.

8. 08

   Slice and Serve2 min

   Slice the rested chicken into thick strips. Divide the steamed rice among four serving plates. Arrange the sliced chicken on top of the rice, spooning any remaining teriyaki glaze from the pan over the chicken. Garnish generously with thinly sliced spring onions and a sprinkle of toasted sesame seeds before serving immediately.