Chicken Teriyaki

Ingredients

800 g chicken thighs (abt 4 pieces, boneless & skin on)1/2 tsp salt1/4 tsp freshly ground black pepper2 tbsp vegetable oil

Sauce

2 tbsp rice vinegar2 tbsp sugar4 tbsp soy sauce4 tbsp water1 inch ginger (grated)

Steps

Add all the ingredients for the sauce in a bowl, mix well to dissolve all the sugar & set aside.Prick both sides of the chicken with a fork so it absorbs more flavour, cut excess skin & fat, lightly season with salt & pepper.Add chicken into the bowl with the sauce, cover & place in the fridge for 2 hrs or overnight.To cook, heat 1 tbsp oil in a large frying pan over medium high heat.Remove 2 pieces of chicken from the sauce, place them in the hot pan (skin side down), sear for 2 mins until fat renders & skin is golden brown.Flip chicken, cover with lid & steam the chicken over medium low heat for 8 mins.Pour in half of the sauce, cook until sauce is reduced to about half, frequently spooning sauce over the chicken.Transfer chicken to a cutting board, slice into bite sized pieces & transfer thickened sauce into a bowl.Repeat process with remaining chicken thighs.Arrange sliced chicken pieces on top of plain or sushi rice, drizzle thickened sauce on top & serve with salad of choice on the side.