Sesame Teriyaki Chicken

Instructions

1. Step 1

   Cut the chicken into 3 cm pieces on a cutting board.

   Ingredients used: 700.0 gr Chicken Thigh

   Cookware: Chef Knife, cutting board

2. Step 2

   Place the sesame seeds in a dry skillet over medium heat. Toast, stirring frequently, until lightly golden and fragrant, then transfer them to a plate.

   Timer: 3 min (fixed)

   Ingredients used: 18.0 gr Sesame Seed

   Cookware: plate, skillet, wooden spoon

3. Step 3

   Whisk the soy sauce, mirin, sake, sugar, sesame oil, garlic, and ginger together until the sugar is mostly dissolved.

   Timer: 2 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger, 25.0 gr Granulated Sugar, 60.0 ml Mirin, 30.0 ml Sake, 15.0 ml Sesame Oil, 60.0 ml Soy Sauce

   Cookware: mixing bowl, whisk

4. Step 4

   Heat the neutral cooking oil in the skillet over medium heat. Add the prepared chicken in a single layer and cook, turning occasionally, until browned on most sides.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 ml Neutral Oil

   Cookware: skillet, tongs

5. Step 5

   Pour the prepared teriyaki sauce into the skillet. Cook over medium heat, stirring frequently, until the sauce is glossy and the chicken reaches 74°C internally.

   Timer: 6 min (fixed)

   Cookware: instant-read thermometer, skillet, wooden spoon

6. Step 6

   Remove the skillet from the heat, then scatter the toasted sesame seeds and sliced green onion over the chicken before serving.

   Ingredients used: 2.0 piece Scallion

   Cookware: plate, skillet