Kevin Dundon shares a step by step guide to recreate this Asian-inspired dish
- 100 – 120 g (3.–4.oz) each
- 100 ml (. cup) teriyaki sauce
- 70 g (1. cups) fresh breadcrumbs
- 2 egg yolks
- 3 tblsp parmesan cheese, finely grated
- 4 tsp olive oil
- 2 tblsp chopped fresh coriander (cilantro)
- 4 garlic cloves, chopped
- 1 cm piece of fresh root ginger, peeled and grated
- 1–2 red chillies, deseeded and chopped
- salt and black pepper
- 1 tsp cayenne pepper
- 3 tblsp rapeseed (canola) oil
- 400 ml (1. cups) warm chicken stock
- 1 tblsp rice vinegar
- 30 g (2 tbsp) butter
- Place the chicken thighs in a bowl and add 40ml (3 tbsp) of the teriyaki sauce. Toss the chicken in the sauce to coat it. Cover with clingfilm (plastic wrap) and marinate in the refrigerator for at least 1 hour. Remove the chicken thighs from the marinade and pat them dry with kitchen paper (paper towels). Discard the marinade.
- Preheat the oven to 200oC/400oF/gas mark 6.
- In a bowl, mix together the breadcrumbs, egg yolks, Parmesan, olive oil, coriander, garlic, ginger, chillies, salt, black pepper and cayenne pepper until combined. Set aside this stuffing.
- Lay the chicken thighs out flat on a clean work surface. Firmly pound the chicken thighs with the smooth side of a meat mallet to a thickness of 5mm (. inch). Season with salt and black pepper.
- Place a chicken thigh on a piece of clingfilm. Add a spoonful of stuffing onto the thigh, then roll it in the clingfilm, twisting the ends of the clingfilm to hold the roll and create a tight package. Repeat with the remaining chicken thighs, and stuffing.
- Leave the chicken-thigh rolls to rest for 10 minutes in the refrigerator.
- Lay 3 pieces of string on a chopping board. Remove a chicken thigh from the cling film carefully, so you don’t unroll the stuffing, and lay it across the strings.
- Tie each string around the thigh and secure with a knot to keep the chicken roll together. Repeat with the remaining chicken-thigh rolls. Drizzle some rapeseed oil into a large ovenproof pan set over a medium heat. Add the rolled chicken thighs and cook for 2–3 minutes, turning regularly, to colour all sides. Then transfer the pan to the oven and bake for about 25 minutes, until the centre of the chicken reaches 74°C (165oF). Transfer the chicken to a warmed plate and loosely cover it with kitchen foil.
- Drain off the fat in the pan, then pour in the chicken stock, the remaining teriyaki sauce and the rice vinegar. Bring to the boil and cook over a high heat for 5–6 minutes or until the liquid has reduced by half. Remove the pan from the heat, add the butter and combine. Season with salt and black pepper.
- Remove the strings from chicken thighs and serve with the sauce.
Kevin says, "These sticky, hot and spicy chicken thighs will make your mouth sizzle!"