Teriyaki Chicken

Ingredients

• Chicken thighs
• 1 tbsp Dark soy sauce
• Sweet soy sauce (Quantity not specified in the source.)
• Sesame oil (Quantity not specified in the source.)
• 1 Fresh chili (One whole chili; the transcript mentions a bondamanjak/Bonda Man Jacques chili in the comments, without explicit confirmation from the creator.)
• Ginger (Chopped; quantity not specified.)
• Garlic cloves (Chopped; quantity not specified.)
• Fleur de sel (A generous pinch.)
• Black pepper (A generous turn of the pepper mill.)
• Neutral oil (A drizzle, for cooking.)
• Fresh cilantro (Finely chopped; quantity not specified.)

Steps

1. 1

   Place the chicken thighs in a bowl.

2. 2

   Add the dark soy sauce, sweet soy sauce, sesame oil, whole chili, chopped ginger, and chopped garlic.

3. 3

   Add a generous pinch of fleur de sel and a generous turn of the pepper mill.

4. 4

   Mix and thoroughly massage the chicken with the marinade, wearing gloves if necessary.

5. 5

   Ideally, let the meat marinate for 30 minutes. If you are short on time, cook it immediately.

6. 6

   Heat a frying pan, then add a drizzle of neutral oil.

7. 7

   Place the chicken thighs in the pan, skin-side down.

8. 8

   Cook for about 30 seconds, until nicely browned, then continue cooking for another 30 seconds. The source states that the skin should become very crispy.

9. 9

   Add the remaining marinade to the pan.

10. 10

    Add the freshly chopped cilantro.

11. 11

    Serve the chicken once it is cooked and tender.

Notes

The quantities of chicken, sweet soy sauce, sesame oil, ginger, garlic, and cilantro are not specified. The transcript also does not provide the total cooking time or temperature; the 30 seconds mentioned correspond to the initial browning of each side and do not necessarily indicate that the chicken is fully cooked. Check that the chicken is completely cooked before serving.

Nutrition per serving

• main course
• chicken
• teriyaki
• pan-fried
• spicy
• potentially gluten-free
• Asian cuisine