Teriyaki Chicken That Goes Great with Rice

Name: Teriyaki Chicken That Goes Great with Rice
Yield: Serves 2 to 4 servings
Ingredients: 2 boneless, skin-on chicken thighs; as needed All-purpose flour,; 3 tablespoons soy sauce; 2 tablespoons sugar; 1 tablespoon sake (or dry white wine); 1 teaspoon cornstarch; 2 tablespoons water; 1 teaspoon oil

kaiko子 @cook_40038334

The sweet and savory sauce makes this perfect with rice! Cutting the chicken into bite-sized pieces before cooking makes things easier later. Great for lunchboxes, too!
Recipe background:
● I suddenly craved this dish…
● I don’t really like cutting saucy chicken on a cutting board after cooking, so I made larger bite-sized pieces (though they’re a bit big for one bite).

kaiko子 @cook_40038334

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Ingredients

Serves 2 to 4 servings

2boneless, skin-on chicken thighs
as neededAll-purpose flour,
3 tablespoonssoy sauce
2 tablespoonssugar
1 tablespoonsake (or dry white wine)
1 teaspooncornstarch
2 tablespoonswater
1 teaspoonoil

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Steps

1

In a bowl, mix the soy sauce, sugar, sake, cornstarch, and water to make the sauce. Trim excess fat from the chicken and cut into large bite-sized pieces. Lightly coat the chicken with flour, shaking off any excess.
2

Heat the oil in a skillet over medium heat. Place the chicken skin-side down and cook until both sides are golden brown. Cover with a lid and cook on low to medium heat until cooked through.
3

Wipe any excess oil from the skillet with a paper towel. Pour in the sauce and toss the chicken to coat. Cook until the sauce thickens and the chicken is glazed.
4

Saoru served the chicken over vegetables, which lets the sauce coat the veggies and makes it even tastier. Thank you!
5

This recipe was featured on May 28, 2009. Thank you to everyone who made it!