Chicken Teriyaki Rice Recipe

Lightly season both sides of the chicken thighs with a little salt. Add soy sauce, mirin and sugar in the bowl and marinate for 30 minutes.

In the meantime, heat a non-stick skillet over high heat. Pan-fry the chicken thighs (skin-side down first) until both sides are nicely browned and cooked through. The skin should be pan-fried to a crackly crispy texture. 

Add the teriyaki sauce over the chicken and let simmer for 5 minutes. Garnish with some sesame seeds. Serve immediately with steamed rice.