Ingredients

• 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

Directions

• 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.