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| Crispy skin and tender meat. |
4 pieces chicken thighs, deboned but skin on
1 Tbsp sugar
2 Tbsp mirin
3 Tbsp soy sauce
1 Tbsp vinegar
1 Tbsp sake
Sprinkles of salt and pepper
Debone chicken thighs leaving the skin on. Splash sake and sprinkle salt and pepper. On a cold skillet, place chicken thighs skin side down. Turn the heat to medium/medium low.
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| Place them in a cold skillet and turn it up to medium. Soak up excess oil rendered from the chicken. |
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| Pressing them with a spatula... |
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| "Slow and low" makes crispy skins. |
Press chicken with a spatula to help them brown evenly. Soak up excess oil with a paper towel. Be patient and leave them on the skillet until the skin gets brown and crispy. It took me about 10-12 minutes to brown them nicely. While cooking, make teriyaki sauce by combining sugar, mirin, soy sauce and vinegar. Flip the chicken and add teriyaki sauce. Move around the chicken and coat them well with the sauce. Serve warm.
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| Make the sauce ahead of time in a bowl. |
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| Coat well with sauce by flipping them several times. |
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| Mmm! |
Classic teriyaki done right! You will fall in love with teriyaki chicken all over again!
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| "Bravo!" |
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