Teriyaki chicken recipe

This would be my third attempt making teriyaki chicken's sauce from scratch aka no packet sauces! I found it intimidating at first as I had no idea what to expect but after trying it out on a couple of occasions, I realized that it all boils down to ensuring that the added sugar caramelizes in the soy sauce. A little patience does go a long way.

A pretty fuss free recipe which requires few ingredients and probably easy to prepare if you have unexpected guests.

Ingredients:
1/3 cup mirin
1 tbsp kikkoman soy sauce
1 tbsp sugar
1 kg chicken thigh fillets, lightly seasoned with salt and pepper

Fry chicken pieces on a heated pan with a bit of oil until you achieve a nice brown colour on both sides of the chicken (about 4 minutes on each side at medium heat but this depends on the thickness of the chicken meat).

To prepare the teriyaki sauce, warm a pan and add the mirin, soy sauce and sugar together. Use medium heat and allow the concoction to thicken. Keep stirring. This process takes at least 5 minutes depending on how wide your pan is. Be patient as the end result is yum!

Once the sauce thickens and resembles a slightly liquefied glucose syrup, toss your chicken in and allow the sauce to caramelize both sides of the chicken.

Serve immediately with rice and your choice of veges:)

Bon appetit!