Teriyaki Chicken That Goes Great with Rice

Name: Teriyaki Chicken That Goes Great with Rice
Yield: Serves 1 chicken thigh
Ingredients: 1 piece (about 9 oz/250g) boneless, skin-on chicken thigh; Potato starch (as needed); Oil (as needed); 3 1/3 tablespoons soy sauce (50 ml); 3 1/3 tablespoons sake (50 ml); 3 1/3 tablespoons mirin (50 ml); 1-2 tablespoons sugar

李炒飯。改めて　「おとん」 @cook_40187991

This teriyaki chicken has a crispy skin texture.
Recipe background:
I wanted to enjoy teriyaki chicken where even the skin is delicious.

李炒飯。改めて　「おとん」 @cook_40187991

This teriyaki chicken has a crispy skin texture.
Recipe background:
I wanted to enjoy teriyaki chicken where even the skin is delicious.

Saved

Ingredients

Serves 1 chicken thigh

1 piece(about 9 oz/250g) boneless, skin-on chicken thigh
Potato starch (as needed)
Oil (as needed)
3 1/3 tablespoonssoy sauce (50 ml)
3 1/3 tablespoonssake (50 ml)
3 1/3 tablespoonsmirin (50 ml)
1-2 tablespoonssugar

Saved

Steps

1

Score both sides of the chicken thigh, then pat dry with a paper towel. Coat the chicken evenly with potato starch, then shake off any excess.
2

Pour enough oil into a frying pan to cover the skin side of the chicken and heat it. Place the chicken skin-side down in the pan (use medium to high heat).
3

While the chicken is cooking, mix the sauce ingredients together. When the skin turns golden brown, flip the chicken over, cover with a lid, and steam-cook for 2–3 minutes over medium heat.
4

Once the other side is browned, remove the lid and spoon hot oil over the skin to help crisp it up and evaporate any moisture (be careful of oil splatter).
5

When the skin is crispy, remove the chicken from the pan. Discard all the oil from the pan and wipe it clean with a paper towel. Pour in the sauce mixture and bring to a boil.
6

Return the chicken to the pan, skin-side down, and spoon the sauce over it for about 1 minute. Flip the chicken and repeat for another minute. The dish is ready to serve.