Teriyaki Chicken Thighs with 3-3-1 Sauce (Make-Ahead)

Name: Teriyaki Chicken Thighs with 3-3-1 Sauce (Make-Ahead)
Ingredients: 3 tablespoons soy sauce (about 45 ml); 3 tablespoons mirin (about 45 ml); 1 tablespoon sugar (about 12 grams); About 1/2 teaspoon (1 cm) garlic paste and ginger paste, to taste; 1 tablespoon sake (about 15 ml); 1 tablespoon vinegar (about 15 ml); 1 boneless, skin-on chicken thigh

yuimama＊ @cook_40151681

Prepare this the day before—it's perfect for lunchboxes the next day! The sauce uses a versatile 3-3-1 ratio, so you can easily adjust it to match the amount of ingredients you have.
Recipe background:
I wanted to create more recipes using the 3-3-1 sauce ratio!

yuimama＊ @cook_40151681

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Ingredients

3 tablespoonssoy sauce (about 45 ml)
3 tablespoonsmirin (about 45 ml)
1 tablespoonsugar (about 12 grams)
About 1/2 teaspoon (1 cm) garlic paste and ginger paste, to taste
1 tablespoonsake (about 15 ml)
1 tablespoonvinegar (about 15 ml)
1boneless, skin-on chicken thigh

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Steps

1

Mix together all the ingredients marked with ＊ (soy sauce, mirin, sugar, garlic paste, ginger paste) and set aside.
2

Cut the chicken thigh into bite-sized pieces.
3

Place the chicken skin-side down in a pan over medium heat. When the skin is lightly browned, add the sake, reduce to low heat, and cover with a lid.
4

Add the mixed sauce from step 1, turn the heat to medium, and simmer to reduce. Be careful not to let it burn! After about 10 seconds, lower the heat and spoon the sauce over the chicken.
5

Turn off the heat, add the vinegar, and bring it to a quick boil again. It's ready to serve!
6

Tip: You can make a larger batch of the 3-3-1 sauce and use it for meal prep! Try adding vinegar, sesame oil, garlic, or ginger for different variations.
7

On September 8, 2017, this teriyaki sauce ranked #1 in popular searches—thank you!
8

On September 15, 2017, this recipe was featured—thank you!