Golden Ratio Teriyaki Chicken

My mother taught me this easy-to-remember and delicious teriyaki sauce before I went to the States so that I could introduce Japanese food to my host family.
On the 2 tablespoons of water
I like the ratios of seasoning in this recipe, but for those of you who like stronger flavors, use 1 tablespoon of water or no water at all. Recipe by Maitsumu
Golden Ratio Teriyaki Chicken
My mother taught me this easy-to-remember and delicious teriyaki sauce before I went to the States so that I could introduce Japanese food to my host family.
On the 2 tablespoons of water
I like the ratios of seasoning in this recipe, but for those of you who like stronger flavors, use 1 tablespoon of water or no water at all. Recipe by Maitsumu
Cooking Instructions
- 1
Cut the chicken thigh into bite-sized pieces.
- 2
Coat the chicken with a generous amount of katakuriko.
- 3
Mix the ingredients in a small bowl, and set aside.
- 4
Fry both sides of the Step 2 chicken until golden brown. When it's lightly browned and cooked through, pour the Step 3 sauce mixture into the pan.
- 5
When it starts to smell good and the sauce thickens up, it's done.
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