Ingredients for - Teriyaki Chicken Thighs
How to cook deliciously - Teriyaki Chicken Thighs
1. Stage
Combine soy sauce, sake, mirin, rice vinegar, sugar, garlic and ginger in a small saucepan and place over medium high heat. Bring to a boil, reduce heat to medium-low so the sauce is simmering. Cook, stirring occasionally, until the sauce has reduced by about a third and it has thickened slightly, 10 to 15 minutes. Remove from heat. Transfer the garlic and ginger and half of the sauce to a blender; Blend until smooth. Reserve remaining sauce.
2. Stage
Pat chicken thighs dry and place in a plastic bag or bowl. Pour marinade over chicken and turn to coat. Refrigerate at least 2 hours and up to 4 hours.
3. Stage
About 10 minutes before you’re ready to cook, bring remaining sauce back to a simmer over medium-low heat. In a small bowl whisk cornstarch with 2 teaspoons of water. Slowly whisk cornstarch mixture into the sauce and simmer until thickened, 2 to 3 minutes. Preheat a grill or broiler to high. Remove the chicken from the marinade and discard the marinade. Pat chicken dry, then brush all over with the sauce. Grill chicken until lightly charred in spots and just cooked through, 3 to 4 minutes per side.
4. Stage
Transfer chicken to a board to rest, about 5 minutes. Slice and serve over rice, drizzled with remaining sauce and sprinkled with sesame seeds.
