- 500g Chicken thighs
- Vegetable oil
- 250ml soy sauce
- 200ml sake
- 200ml mirin
- 60g sugar
Make the sauce by combining ingredients and heating until sugar dissolves.
Cut thigh pieces into bite size peices, and dust with cornstarch.
Pan fry chicken until golden. When almost cooked, add about 200ml of sauce and toss to glaze.
Remaning sauce will keep forever in the cupboard.