Asian Food · Japanese Food






1/2 kilo chicken thigh or breast, skin on and deboned
2/3 cup teriyaki sauce (Kikkoman)
1 tbsp sugar
1 tbsp cornstarch (dissolved in a few tbsp water)
cooking oil
1 tsp sesame oil, (optional)
1 tsp sesame seed, toasted (optional)



In a medium bowl, add teriyaki sauce and marinate the chicken for about for 30 minutes.

Heat a few tablespoon of oil in a non stick pan and fry the chicken skin down for about 3 minutes over medium to low heat.

Flip it over and fry for another 3 to 5 minutes.

Add the remaining marinade into the pan. Stir in sugar and 3/4 cup of water and let it boil. Adjust heat to low and simmer for about 8 to 10 minutes to cook chicken until the sauce is reduced to half.

Remove the chicken and transfer to a plate and set it aside. Simmer the remaining sauce until just enough to glaze all the chicken. Season with salt and adjust sweetness by adding teriyaki sauce if needed. Thicken sauce with cornstarch dissolved in a few tablespoon of water.

Cook for another minute to thicken the sauce. Slice the chicken into serving pieces, arrange in a platter and pour over sauce. Sprinkle with toasted sesame seed.

Serve with rice and chopped veggies on the side. Enjoy!