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Ingredients
- 4 x 200g free-range chicken thigh or breast fillets, skin on
- olive oil for frying
- Freshly ground black pepper to taste
- 100ml sake
- 150ml dark Japanese soy sauce
- 300ml mirin
- 1 garlic clove
- 1/4 medium onion, cut into large chunks
- 3 tbsp white sugar
- 1 tsp very finely grated orange zest
- 2 tsp marmalade
- 15g cornflour mixed with 35ml water
Method
Combine sake, soy sauce, mirin, garlic, onion and sugar and bring to boil. Lower heat to slowly reduce by a third, then remove garlic and onion. Gently stir in zest and marmalade and slowly add cornflour and water mix until sauce thickens slightly. You may not need all of it.
Lightly season chicken fillets with freshly ground black pepper and fry skin side down in olive oil over medium heat until lightly golden. Turn and fry other side and when lightly browned turn it back over and increase heat to high to crisp the skin.
Then add the teriyaki sauce, gently rocking the pan so as not to burn the fillet or the sauce. Wait till sauce thickens and then serve with steamed rice and simply toasted eggplant cubes or stir-fried vegetables.
