Cuisine
Time
35 min mins
Servings
2 people people
1. First off, prepare your teriyaki sauce. Peel your piece of ginger with a teaspoon, and then roughly chop with a sharp knife or cleaver. Separate half of the chopped ginger to be saved for later, and place the other half into a small mixing bowl or ramekin followed by all of the light soy sauce, sake, mirin and honey. Mix well, and adjust to taste.
2. Now, move on to your chicken. Butterfly your chicken thighs, and then slice them into large, thin escalopes. Place these sliced chicken pieces into a large bowl and pour the teriyaki sauce over the top, massaging the flavour well into the meat before leaving it to marinade - ideally overnight, but at least for 5 minutes.
