4 boneless chicken thighs, with skin (1-1/4 lbs)
2 teaspoons + ½ cup sake
2 teaspoons + 3 tablespoons soy sauce
3 tablespoons mirin
2 teaspoons oil
1 teaspoon grated lemon rind to garnish
(optional)1
stalk leek, thinly sliced on
an angle
(optional)
Place chicken thighs 2 teaspoons of sake and
2 teaspoon of
say sauce in a medium bowl
and marinate for 30 minutes or overnight.
Drain and pat dry on paper towels.
Combine mirin, 3 tablespoons of soy sauce and
½ cup of sake
in a small bowl and set aside.
Heat the oil in a saucepan over medium heat.
Fry the chicken thighs for 2-3 minutes on each
side or until
golden brown.
Add the reserved mirin mixture, reduce heat to
low and cook
for 7-8 minutes or until chicken is
cooked through
and glazed and sauce thickens.