Teriyaki Chicken

Ingredients:
2 boneless chicken thighs with skin (rinsed and pat dry)
Salt and pepper
1 tbsp oil
1 1/2 tbsp Sake
1/2 tbsp butter

Sauce:
1 1/4 tbsp light soy sauce
1 tbsp Sake
1/2 tbsp Mirin
1/3 tbsp sugar

Methods:

1. Sprinkle salt and pepper on both sides of the chicken.
2. In a heated wok add oil and fry the chicken, skin side first until nicely brown, flip over and continue with the other side till done.  Reduce the heat if the pan is too hot.
3. Add Sake and cook covered, turn the meat in between cooking until the liquid is almost dry.
4. Remove cover and continue until the chicken is almost cooked.  Use paper towel to wipe off any excess bits in the wok.
5. Add the sauce ingredients which have been pre-mixed in a bowl and coat the chicken pieces with a spoon.
6. When the sauce starts to thicken with bubbles on surface add butter and stir to mix till well combined.
7. When butter has melted, off the heat, dish onto a serving plate with the extra sauce over the top.

This Japanese recipe is adapted from Namiko Chen of 'Just One Cookbook.'  The quantity of the ingredients I used to cook this dish have been slightly altered to suit my family's requirements.  To view the original recipe click here