Chicken teriyaki recipe
 This easy chicken teriyaki recipe can be served with rice or noodles and your favourite veg. If you haven't made your own teriyaki sauce before, you'll be delighted with the flavour. Salty and slightly sweet, it's great for all the family. 4 chicken thighs30ml/2 tbsp honey60ml/4 tbsp soy sauce60ml/4 tbsp mirin30ml/2 tbsp sake2 tsp grated fresh root ginger1 garlic clove, chopped30ml/2 tbsp vegetable oil250g/9oz medium egg noodles 4 chicken thighs 30ml/2 tbsp honey 60ml/4 tbsp soy sauce 60ml/4 tbsp mirin 30ml/2 tbsp sake 2 tsp grated fresh root ginger 1 garlic clove, chopped 30ml/2 tbsp vegetable oil 250g/9oz medium egg noodles Method Remove the bones from the chicken thighs using a small, sharp knife.In a large bowl, mix together the honey, soy sauce, mirin, sake, ginger and garlic. Place the chicken thighs in the marinade and cover the meat thoroughly with the sauce. Transfer the chicken to the fridge for 15 minutes. When ready to cook the chicken, heat the vegetable oil in a frying pan. Dry the skin side of the chicken thighs on some kitchen paper, so the skin will crisp up when fried. Place the chicken thighs in the frying pan, skin side down, over a medium heat. Fry until the skin is browned. Depending on the size of your frying pan, you may need to fry the chicken in batches - don't crowd the pan. Turn down the heat to low, then turn the chicken over to fry the other side. Pour the sauce used to marinate the chicken into the pan. Simmer on a low heat for five minutes, then increase the temperature and cook until the sauce becomes thick. Meanwhile, cook the noodles according to packet instructions.To serve, slice the chicken and place on a plate with the noodles. Pour the thickened teriyaki sauce over the chicken. Remove the bones from the chicken thighs using a small, sharp knife. Remove the bones from the chicken thighs using a small, sharp knife. In a large bowl, mix together the honey, soy sauce, mirin, sake, ginger and garlic. In a large bowl, mix together the honey, soy sauce, mirin, sake, ginger and garlic. Place the chicken thighs in the marinade and cover the meat thoroughly with the sauce. Transfer the chicken to the fridge for 15 minutes. Place the chicken thighs in the marinade and cover the meat thoroughly with the sauce. Transfer the chicken to the fridge for 15 minutes. When ready to cook the chicken, heat the vegetable oil in a frying pan. Dry the skin side of the chicken thighs on some kitchen paper, so the skin will crisp up when fried. Place the chicken thighs in the frying pan, skin side down, over a medium heat. Fry until the skin is browned. Depending on the size of your frying pan, you may need to fry the chicken in batches - don't crowd the pan. When ready to cook the chicken, heat the vegetable oil in a frying pan. Dry the skin side of the chicken thighs on some kitchen paper, so the skin will crisp up when fried. Place the chicken thighs in the frying pan, skin side down, over a medium heat. Fry until the skin is browned. Depending on the size of your frying pan, you may need to fry the chicken in batches - don't crowd the pan. Turn down the heat to low, then turn the chicken over to fry the other side. Pour the sauce used to marinate the chicken into the pan. Simmer on a low heat for five minutes, then increase the temperature and cook until the sauce becomes thick. Turn down the heat to low, then turn the chicken over to fry the other side. Pour the sauce used to marinate the chicken into the pan. Simmer on a low heat for five minutes, then increase the temperature and cook until the sauce becomes thick. Meanwhile, cook the noodles according to packet instructions. Meanwhile, cook the noodles according to packet instructions. To serve, slice the chicken and place on a plate with the noodles. Pour the thickened teriyaki sauce over the chicken. To serve, slice the chicken and place on a plate with the noodles. Pour the thickened teriyaki sauce over the chicken. Recipe tips Chicken thighs are full of flavour and the meat is more tender than chicken breast. De-boning is very simple – use a small knife and just a little patience. Buying chicken thighs with the bone in is cheaper!