Clear and checked
Method
- 01
Read, weigh and prepare
7 minHands-onRead the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.
- 02
Make clean teriyaki glaze
7 minHands-onSimmer soy, mirin, sake, sugar and ginger for 6–8 minutes until slightly syrupy, watching closely. Keep glaze separate from raw chicken.
- 03
Crisp and cook chicken
17 minHands-onPat chicken dry. Put skin-down in a wide pan with its oil over medium heat. Cook for 8–10 minutes, pressing briefly for contact and pouring off excess fat. Turn and cook for 5–8 minutes until the centre reaches 75°C for 30 seconds. Use further loads if the pan is crowded.
- 04
Glaze the chicken
1 minHands-onPour off remaining excess fat. Add clean glaze to coat and bubble for 30–60 seconds, turning once. Reserve some clean glaze for serving.
- 05
Transfer chicken
1 minHands-onTransfer to a warm clean plate.
- 06
Rest
5 minHands-off · check as directedRest for 5 minutes.
- 07
Finish and serve
2 minHands-onSlice and spoon over the reserved clean teriyaki glaze.
Equipment check
4 items required
- Digital scales
- Appropriate chopping board
- Probe thermometer
- Wide frying pan
Check the listed equipment and capacity before you start.
Recipe diagnostics
Checked before you cook.
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