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These sticky, hot and spicy chicken thighs will make your mouth sizzle!
4 boneless chicken thighs, about 100–120g (3½–4¼oz) each
100ml (½ cup) teriyaki sauce
3 tbsp rapeseed (canola) oil
400ml (1¾ cups) warm chicken stock
1 tbsp rice vinegar
30g (2 tbsp) butter
For The Stuffing:
70g (1½ cups) fresh breadcrumbs
2 egg yolks
3 tbsp Parmesan cheese, finely grated
4 tsp olive oil
2 tbsp chopped fresh coriander (cilantro)
4 garlic cloves, chopped 1cm (½ inch) fresh root ginger, peeled and grated
1–2 red chillies, deseeded and chopped
Salt and black pepper
1 tsp cayenne pepper
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