Chicken Teriyaki
 
 
Adapted from I AM A FOOD BLOG
Author:
Cuisine: Japanese
Serves: serves 4*
Ingredients
  • SAUCE
  • ½ cup soy sauce
  • ½ cup mirin
  • ½ cup sake
  • 4 tablespoons sugar
  • 4 teaspoons corn starch
  • 4 tablespoons water
  • CHICKEN
  • 4-8 boneless, skin-on chicken thighs
Instructions
  1. SAUCE
  2. Combine the soy sauce, mirin, sake, and sugar in a small pot and bring to a gentle boil.
  3. In a small bowl, whisk the cornstarch and water into a slurry and then whisk into sauce.
  4. Reduce to sauce consistency or desired thickness.
  5. CHICKEN
  6. Heat dry pan to medium heat.
  7. Cook chicken skin side down until skin is brown and crispy about 15-20 minutes.
  8. Flip and cook the other side for 5 minutes or until chicken is cooked through.
  9. Rest chicken on a cutting board for 5 minutes before cutting into strips.
  10. PLATING
  11. Scoop rice onto bowl or plate. Place chicken strips over rice.
  12. Drizzle sauce over chicken.
  13. Option to sprinkle toasted sesame seeds on top.
Recipe by Every Kitchen Tells A Story at https://everykitchentellsastory.com/chicken-teriyaki/