Fish Sauce Teriyaki Chicken
Like teriyaki chicken but with a deeper, more savory sauce that swaps out soy for fish sauce and sesame oil.
Ingredients:
1/4 cup sake
scallion
4 Tbsp Mirin
4 boneless, skin-on thighs
2 wedges
1 tsp sesame oil
2 tsp sugar
2 Tbsp
Instructions:
Season the chicken with salt then place it skin-side down into a cold pan. Turn heat on to medium.
1.
When the skin has browned, it’ll release from the pan. Now flip the chicken over and cook until done. Remove from the pan and rest.
2.
Now time for the sauce! Drain some of the remaining fat from the pan, then return the pan to medium heat.
3.
Deglaze the pan with sake, then add in fish sauce, mirin, sugar, sesame oil, and a little pepper. Mix.
4.
Bring to a boil, then turn down heat and reduce the sauce until thickened slightly. Plate chicken and pour the sauce over.
5.
Garnish with finely chopped scallion and a couple lemon wedges.
6.
Notes: Leave the fond (the browned chicken residue) and some of the rendered fat in the pan. Deglazing it sake will emulsify the fat and leave you with a really nice base for your pan sauce.
