Chicken Teriyaki with Egg Noodles Recipe
Ingredients
- 4 chicken thighs
- 30ml/2 tbsp honey
- 60ml/4 tbsp soy sauce
- 60ml/4 tbsp mirin
- 30ml/2 tbsp sake
- 2 tsp grated fresh root ginger
- 1 garlic clove, chopped
- 30ml/2 tbsp vegetable oil
- 250g/9oz medium egg noodles
Directions
- Remove the bones from the chicken thighs using a small, sharp knife.
- In a large bowl, mix together the honey, soy sauce, mirin, sake, ginger and garlic.
- Place the chicken thighs in the marinade and cover the meat thoroughly with the sauce.
- Transfer the chicken to the fridge for 15 minutes.
- When ready to cook the chicken, heat the vegetable oil in a frying pan.
- Dry the skin side of the chicken thighs on some kitchen paper, so the skin will crisp up when fried.
- Place the chicken thighs in the frying pan, skin side down, over a medium heat.
- Fry until the skin is browned. Depending on the size of your frying pan, you may need to fry the chicken in batches - don't crowd the pan.
- Turn down the heat to low, then turn the chicken over to fry the other side.
- Pour the sauce used to marinate the chicken into the pan. Simmer on a low heat for five minutes, then increase the temperature and cook until the sauce becomes thick
- Meanwhile, cook the noodles according to packet instructions.
- To serve, slice the chicken and place on a plate with the noodles.
- Pour the thickened teriyaki sauce over the chicken.
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