Chicken Teriyaki

By Seonkyoung Longest · 20 min

Ingredients

Instructions

1. Mix the soy sauce, mirin, sake, sugar and ginger juice (or grated garlic or chopped green onion) in a small bowl. Set aside.
2. Heat a large skillet over medium-high heat and add the oil, swirling to coat. Lay the chicken skin side down and cook 7 to 8 minutes, until the skin is golden brown and very crispy.
3. Flip the chicken and cook another 2 to 3 minutes, until cooked through.
4. Turn off the heat, remove the chicken and set aside. Blot excess oil from the skillet with paper towel.
5. Reheat the skillet over medium heat. Pour in the sauce and simmer about 3 minutes, until thickened.
6. Lower the heat to medium-low, return the chicken to the skillet and coat it evenly with the sauce. Cook together for 1 minute.
7. Remove from the heat and rest for 3 to 5 minutes. Cut into bite-size pieces if serving with chopsticks, and pour the remaining sauce over the chicken.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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