Deconstructed Chicken Teriyaki

I love serving this dish with all the parts separated on one big platter. That way, my family can eat whichever part takes their fancy.

Preparation Time: 30 minutes
Cooking Time:
20 minutes


  • 30ml (2 T) cornstarch
  • 20ml (2 t) cold water
  • 125ml (½ cup) soya sauce
  • 45ml (3 T) mirin*
  • 45ml (3 T) cider vinegar
  • 45ml (3 T) sugar
  • 15ml (1 T) fresh ginger, minced
  • 15ml (1 T) sesame seeds
  • 20 chicken thigh fillets
  • 30ml (2 T) olive oil


  1. Dissolve the cornstarch in cold water and set aside. For the sauce, mix the rest of the ingredients together in a measuring jug. Set aside.
  2. Cut each chicken fillet into three, place in a bowl and toss with the olive oil to coat the pieces.
  3. Heat a wok on very high heat. Sear the chicken pieces in batches until very browned and then set aside.
  4. Bring sauce to a boil on very high heat until it starts to thicken. Add the cornstarch and thicken more. Set aside 30-45ml (2-3 T) of sauce for the vegetables. Place the chicken pieces back in the wok. Sauté them on high heat until well coated with the sauce and cooked through completely. Set aside and keep warm until ready to serve. Sprinkle with some sesame seeds just before serving.