Teriyaki chicken

 

I had the idea of trying to make this chicken in my actifry and it worked brilliantly (I took the paddle out) but it works just as well in the oven. The glaze is really easy to make just a few ingredients in a saucepan and simmer till thickened, I served it this time over a simple vegetable stir fry but it's lovely with rice too. I make no claims for it's authenticity but it tastes as good as a takeaway. 

Teriyaki chicken 

8 chicken thighs (skin on or off as you like)

2 tbsp honey

1 tbsp dark soy sauce

2 tbsp light soy sauce

1 clove garlic (crushed) 

1 tsp grated fresh ginger (I use the jar or frozen kind)

2 tsp cornflour

2 tsp rice wine vinegar (or cider vinegar) 

200ml water 

sesame seeds to serve 

Lay the chicken thighs in a roasting tin (if not using air fryer) .Season with salt and pepper and put in an oven gas 6/200/400 for fifteen minutes while you get on with the sauce. 

Place the water, honey, soy sauces, garlic, vinegar and ginger in a saucepan and bring to a simmer. Cook for about ten minutes until started to thicken slightly.  Put the cornflour in a small dish and add a little cold water to make a runny paste then add this to the sauce whisking as you go so there are no lumps.  Cook for another five minutes until the sauce is glossy and thickened. 

Remove the chicken from the oven and brush with the sauce, Make sure every piece has a good covering of sauce and put back in the oven for five minutes then repeat this step another two or three times to layer up the sauce to make the chicken nice and sticky. 

Remove from oven and serve sprinkled with the sesame seeds. 

Serves 4