Teriyaki Chicken

Ingredients (2 servings)

Boneless chicken thigh 400 g / 14.1 g
Rice wine (Sake) 1/2 Tbsp
Salt Pinch
Pepper Pinch
Vegetable oil 1/2 Tbsp
S&B Sansho to taste
【Sauce】 Soy sauce 2 Tbsp
Sugar 1 Tbsp
White wine 2 Tbsp


  1. Use tip of knife to open up thicker parts of chicken for even thickness. Sprinkle rice wine and press chicken lightly to penetrate.
  2. Lightly season (1) with salt and pepper and place skin side down in a frying pan with oil, and fry until skin is well browned. Turn chicken over and fry other side. To ensure chicken is cooked through, turn down the heat, put a lid on the frying pan and cook chicken slowly.
  3. Mix 【Sauce】, add to (2) and cook over a high heat, making sure that the chicken is coated all over and glossy. Cut chicken into easy-to-eat slices and arrange on a serving dish.
  4. Sprinkle S&B Sansho over and serve.

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