Teriyaki Chicken Thighs

Teriyaki Chicken Thighs

Ingredients (Serves 2):

• 2 boneless chicken thighs (about 400g)

• 2 tablespoons soy sauce

• 1 tablespoon cooking wine (Shaoxing wine or similar)

• 1 tablespoon mirin (or substitute with a bit of sugar)

• 1 teaspoon sugar

• Black tea bbq rubs 3g

• Minced garlic (optional)

• Black pepper to taste

• A little cooking oil

Instructions:

1. Marinate the chicken: Score both sides of the chicken thighs with a few shallow cuts. In a bowl, mix soy sauce, black tea rubs, cooking wine, mirin, sugar, garlic (if using), and black pepper. Add the chicken and marinate for at least 15 minutes.

2. Pan-fry the chicken: Heat a little oil in a pan over medium-low heat. Place the chicken skin-side down and cook until golden brown. Flip and cook the other side until fully done.

3. Add sauce and glaze: Pour in the remaining marinade and let it simmer on low heat. Reduce the sauce until thick and glossy, coating the chicken evenly.