Chicken Teriyaki

Name: Chicken Teriyaki
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp mirin; 3 tbsp raw cane sugar (or brown sugar); 3 tbsp soy sauce (preferably kikkoman); 3 tbsp sake (rice vinegar or dry cherry are also acceptable); 1 small chunk of garlic (ually from the tip of your thumb to where it bends); 1 clove garlic (optional); 4 chicken thighs skin on; 1 olive oil; 1 sesame oil

Kuma-san @cook_2872887

I've adapted this recipe from many others and this is what works best for me and makes it taste nearly as good as my favourite Japanese restaurant. All the measurements are guidelines. I suggest you adjust to taste.

Kuma-san @cook_2872887

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Ingredients

15 mins

4 servings

2 tbspmirin
3 tbspraw cane sugar (or brown sugar)
3 tbspsoy sauce (preferably kikkoman)
3 tbspsake (rice vinegar or dry cherry are also acceptable)
1 smallchunk of garlic (ually from the tip of your thumb to where it bends)
1 clovegarlic (optional)
4chicken thighs skin on
1olive oil
1sesame oil

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Steps

15 mins

1

Slice chicken into bite sized pieces keeping the skin on.
2

Then add the mirin, sake (anything from 1-3 tbs, adjust to taste I use roughly 2), sugar, ginger, garlic and soy to a bowl. If marinating for longer than 30 mins only add 2 tbs of soy to the mix and add the last one when you're ready to cook, otherwise it will dry the chicken out.
3

Mix all together with the chicken, cover and place in fridge for at least 30 mins. Preferably longer, it's an idea to prep in the morning for the evening meal.
4

Once ready to cook, place olive oil and sesame oil into fryingpan or wok and wait until hot.
5

Place chicken skin side down into pan and lower the heat to medium. Leave for roughly 4 mins.
6

Add the marinade from the bowl and turn over the chicken.
7

Keep turning the chicken until the marinade becomes thick and shiny and coats the chicken.
8

Remove from heat and serve. Goes great with rice or noodles.