RTE Guide recipe feature Fiona Uyema

You can find this chicken teriyaki recipe along with other Japanese recipes in this week#s RTE Guide magazine. 

Serves 2

Ingredients:

4 chicken legs or thighs

For the sauce

4 tablespoons soy sauce

2 tablespoons mirin

2 tablespoons sake

1 teaspoon sugar

2 tablespoons water

Instructions:

- Mix all the ingredients for the sauce in a large bowl. Marinate the chicken pieces in the sauce for at least 30 minutes. If you have time leave them in the fridge to marinate for a few hours.

- Remove from the fridge at least 15 minutes before putting them in a preheated oven set to 180 degrees Celsius.

- Cook for about 45 minutes or until cooked through. While cooking pour the sauce over the chicken pieces 2 to 3 times to ensure the sauce is fully absorbed into the meat.