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This sauce is universally appealing and easy to throw together (especially if you use frozen cubes of garlic and ginger… I won’t tell if you won’t). I recommend keeping the sauce and chicken separate until serving for max crisp factor, but it’s still delicious if you reheat once sauced.
8 pieces boneless, skinless chicken thighs
1 cup Gefen Mayonnaise
2 tablespoons Haddar Teriyaki Sauce
1 cup Pereg Cornflake Crumbs or fine panko crumbs
3 cleaned scallions, finely sliced, white and green parts separated
1/2 cup soy sauce
3 cloves garlic, crushed or grated with a microplane or 3 cubes Gefen Frozen Garlic
2 teaspoons ginger, grated with a microplane
2 tablespoons mirin or pineapple juice
1/4 cup silan, such as Heaven & Earth Date Syrup, or brown sugar (if you like it sweeter, add an extra 2 tablespoons of silan)
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Mix mayonnaise and teriyaki sauce together.
Dip chicken in the mixture, then in the crumbs, and lay on a baking sheet covered with Gefen Parchment. Bake for 40 minutes.
Combine sauce ingredients in a small saucepan and cook over gentle heat until simmering.
Add the white scallion slices to the sauce and simmer for two more minutes. Remove from heat.
Pour sauce over chicken immediately before serving and garnish with scallion greens.
Props and Styling by Goldie Stern
Photography by Felicia Perretti
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