This teriyaki chicken is probably my most commonly made dish, but it's the sauce that's the star. This recipe is dead easy and stores well, ready for all kinds of uses.
4 chicken thighs, skin-off
1 tbsp cornflour
1 tbsp vegetable oil
2 tbsp Japanese mayonnaise, to serve
Homemade teriyaki sauce (makes 650ml)
250ml light soy sauce
60g castor sugar
For the homemade teriyaki sauce, mix the ingredients together in a small saucepan over low heat, until the sugar is just dissolved. Transfer to an empty wine bottle and set aside. This will keep in the pantry for years.
Slice the chicken thighs into large, thick medallions (perhaps one thigh into four pieces) and toss in the cornflour to just coat. Heat a frying pan over high heat, add the oil and fry the chicken until just browned on all sides but not yet cooked through.
Add about ⅓ of a cup of teriyaki sauce and bring to a boil. Turn the chicken through the sauce for a minute or two to coat as the sauce thickens. Arrange the chicken on a plate and serve with mayonnaise.
Adam's tip The homemade teriyaki sauce can be stored in the pantry for years and used for all kinds of dishes: meat, pork, fish, chicken – anything really.
If you like this recipe, try my black pepper teriyaki chicken wings.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.