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Teriyaki chicken and coleslaw

Serves 4
Prep time:
Cooking time: 6 minutes



  • 2 Tbsp Soft brown sugar
  • 5 Tbsp Mirin
  • 5 Tbsp Cooking sake
  • 5 Tbsp Light soy sauce
  • 4 Free-range boned & skinned chicken thighs
  • 1 serving Plain flour, for dusting
  • 1 dash Sunflower oil
  • 1 Tbsp Black sesame seeds
  • Coleslaw:
  • 4 handfuls Finely shredded cabbage
  • 4 Tbsp Kewpie mayo
  • 1 serving Sea salt and cracked black pepper
View the method
  1. Place the sugar, mirin, sake and soy sauce in a small saucepan and place over low heat until the sugar dissolves. Bring up to a boil, then remove from the heat and set aside. 
  2. Score the chicken on both sides in a criss-cross pattern. Cover the chicken with baking paper and using a meat mallet or a small saucepan, flatten the chicken a little. Dust chicken with flour. 
  3. Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook for 6 minutes, turning once or until the chicken is cooked through. Add the sauce and allow it to boil up. Remove from the heat. 
  4. To make the coleslaw, mix together the cabbage and mayonnaise and season. 
  5. To serve, slice the chicken and sprinkle with the sesame seeds. Serve with cooked rice and the coleslaw. 
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