Teriyaki Chicken

3:10 pm on 22 July 2011

Servings: 4

Preparation Time: 10 minutes (sauce)

Cooking Time: 15 minutes


  • 4 chicken tight (boneless)
  • salt
  • flour
  • cooking oil


  • 75g sugar
  • 150ml mirin sauce
  • 150ml sooking sake
  • 150ml soy sauce


1. Put sugar, mirin sauce and sake into a small saucepan and bring to boil. Lower heat to medium and simmer for couple of minutes. Add soy sauce and simmer for 5 minutes or until slightly thicken then stop the heat.

2. Score the chicken and sprinkle salt. Cover the chicken with flour.

3. Heat a pan, add cooking oil and cook the chicken through - skin side first.

4. Pour the Teriyaki sauce over and simmer until the sauce becomes thick.

5. Slice the chicken and serve on a plate. Garnish with slices spring onion if you would like.

From Jesse Mulligan, 1–4pm

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