Teriyaki Chicken　Ver.2

Chicken teriyaki is very much loved in Japan by men and women of all ages.
There are ways to cook it on the grill or in the oven, but this time we introduce a recipe that is easier to make in a single frying pan.
It is easy for children to eat, so it can be used as an everyday side dish and tastes great even when cold!

[Total Time]

Total　20minutes

[Ingredients]

Chicken thigh ... 1 piece (about 300g)
(A) 1 and 1/2 tbsp soy sauce
(A) 1 and 1/2 tbsp mirin (sweet cooking rice wine)
(A) Sake ... 1 and 1/2 tbsp
(A) Sugar ... 1/2 tbsp

Step1

Preparation and grilling of chicken

Bring the chicken to room temperature if possible, as it will cook more easily in the centre, and trim off any excess fat and skin.

Then, to facilitate the release of excess fat when grilling and to allow the flavours to soak in, pierce the skin several times with a fork or the cutting edge of a knife.

*If the thickness of the chicken is clearly different on each side, you can make a slight incision on the thicker side. Also, it is advisable to combine the seasonings in (A) before grilling to make the process go more smoothly.

Step2

Heat a frying pan over medium heat and when the pan is hot, start cooking the chicken without salt or oil, starting from the skin.

Keep the heat on medium and cook the skin slowly for 3-4 minutes, turning the chicken when browned.

The key point when grilling is that the skin has an uneven surface, so during grilling, use a spatula or similar tool to press down hard from time to time to ensure that the entire skin is nicely browned.

Furthermore, as fat is released during grilling, absorb the fat with kitchen paper while grilling to make the fish crispy and to make it easier for the sauce added later to adhere to the fish.

Step3

Turn the chicken over and grill the meat side. Depending on the thickness of the chicken, it is best to cook the chicken for 2-3 minutes after turning it over, so that it is just before the chicken is fully cooked (about 80% cooked) (as it will also be cooked during the process of adding the sauce and reducing it).

Step4

Continue to add all the A seasonings (1 1/2 tbsp each of soy sauce, mirin and sake, and 1/2 tbsp sugar). Keep the heat on medium and let the seasonings simmer down.

In the beginning, the seasonings will boil in the pan and fine bubbles will appear.

Gradually it will thicken and the bubbles will become larger. From this point on, the sauce is repeatedly poured over the skin using a spoon.

Step5

When the sauce is simmering well and is clearly running low, reduce the heat. Quicken the hand that is pouring the sauce over the skin and season it well until the sauce stays on the skin, and when the sauce is reduced, turn off the heat and remove the chicken.

Step6

When the sauce has reduced, turn off the heat and remove the chicken. Remove and cut into pieces and serve.

*If there is leftover sauce in the frying pan, you can pour it over the top after serving.