Teriyaki chicken thighs

Teriyaki chicken thighs

4.2 110 ratings

Prep. 20 min

Total 2 h 10 min

2 portions

Ingredients

piece fresh ginger peeled
5 g
soy sauce
30 g
honey
20 g
brown sugar
10 g
rice wine vinegar
15 g
chilli powder
⅛ tsp
sake
35 g
chicken thighs (approx. 180 g each), boneless with skin on
2
water plus extra to submerge bag
1850 g
freshly squeezed lemon juice or 1 tsp ascorbic acid (see Tips)
30 g
cornflour
1 tsp
oil for frying
sesame seeds toasted
½ - 1 tbsp
spring onion/shallot trimmed and cut into slices diagonally
1
fresh long red chilli deseeded and cut into slices diagonally
½

Difficulty

easy

Nutrition per 1 portion

Sodium 1086.7 mg

Protein 30.3 g

Calories 2513.7 kJ / 598.5 kcal

Fat 46.2 g

Fibre 1.6 g

Saturated Fat 12 g

Carbohydrates 15.6 g

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Also featured in

Sous Vide for Two 8 Recipes
Australia and New Zealand

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