Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Chicken
Glaze
Finish
Equipment
Wide frying pan; bowl; tongs; knife; thermometer.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Mix glaze · About 3 min
- Mix 45 ml soy sauce, 45 ml mirin, 20 g sugar, 60 ml water until the sugar starts dissolving.
Brown chicken · About 12 min
- Heat 15 ml neutral oil. Cook 700 g boneless chicken thighs for 5–6 minutes per side. Do not wash raw chicken.
Check: Check thick pieces reach 74°C / 165°F.
Glaze · About 5 min
- Add glaze; simmer for 4–5 minutes, turning chicken often.
Check: The sauce becomes glossy and lightly thickened.
Rest and slice · About 3 min
- Rest chicken for 3 minutes. Slice and spoon over glaze; scatter 20 g spring onions and 1 tsp sesame seeds.
Tips
- Reduce the glaze gently; sugar burns over strong heat.
- Use a clean board for cooked chicken.
Substitutions
- Use labelled gluten-free tamari instead of soy sauce.
- Replace mirin with the same volume of water plus 10 g sugar for an alcohol-free adaptation.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Mix glaze one day ahead and refrigerate it.
- Trim chicken ahead and keep it chilled.
FAQ
Why is the glaze salty?
Soy sauces vary. Add a little water rather than reducing further.
Can I use chicken breast?
Yes. Check doneness early so it does not dry out.
Does the sauce need starch?
No. Reduction thickens this glaze.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
