Ingredients 6 Chicken Thighs, boneless, skinless 2 - 3 Tbsp Vegetable/Canola Oil Toasted Sesame Seeds (Optional) Marinate 2 tsp Ginger Juice 1 Tbsp Mirin 1 Tbsp Sake 1 1/2 Tbsp Japanese Soy Sauce Sauce 4 Tbsp Japanese Soy Sauce 6 Tbsp Mirin 6 Tbsp Sake 2 Tbsp Sugar Method Trim the excess fat from the chicken and lay them flat. Make a few cuts in the thickest part of the flesh. Combine the chicken with the marinate sauce and set aside for about 30 minutes in the refrigerator. Remove the chicken and discard the marinate sauce. Heat the oil in a skillet over high heat. Place the chicken and cook until both side are lightly brown in color. Lower the heat and pour in the sauce mixture. Bring it to a boil and reduce to low heat. Simmer for about 10 minutes or until the chicken is well coated and the sauce is thicken. Serve immediately with some toasted sesame seeds, if desired. |