In this recipe, dark honey is gently caramelised to deepen its flavour before being blended into a classic teriyaki marinade. The chicken is cooked skin-side down until crispy, then served with fragrant jasmine rice in bone broth for the ultimate bowl of comfort.
Start by making the burnt honey teriyaki marinade. Gently heat the honey in a pan until it begins to darken and take on a slightly bitter edge. Remove from the heat and combine with the soy, mirin, sake, garlic and ginger
Pour over the chicken thighs and marinate for at least 30 minutes (or overnight if possible)
While the chicken marinates, thoroughly rinse and drain the jasmine rice and add to a pan with the water and salt. Bring to a boil, cover, and simmer for 12–15 minutes. Turn off the heat and leave, covered, to steam while you make the other components
For the garlic broth, gently heat the broth with sliced garlic and soy sauce. Simmer for 5–10 minutes until fragrant, then add the spring onion and set aside
Heat a frying pan over medium heat. Cook the chicken skin-side down until golden and crisp, then flip and finish cooking through. Pour in any remaining marinade and reduce to a sticky glaze
To serve, spoon the jasmine rice into bowls, ladle in some hot garlic broth, top with teriyaki chicken and finish with sesame seeds and sliced spring onions
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