Ingredients For Japanese Chicken Teriyaki:
| 4 chicken thighs, deboned and skin-on |
| Salt and pepper, to taste |
| 2 tablespoons vegetable oil |
| 1/4 cup soy sauce |
| 2 tablespoons mirin |
| 2 tablespoons sake |
| 1 tablespoon sugar |
| 1 clove garlic, minced |
| 1 teaspoon grated ginger |
| Sesame seeds, for garnish |
| Sliced green onions, for garnish |
Method For Japanese Chicken Teriyaki:
- Season chicken thighs with salt and pepper.
- Heat oil in a Vardaan Cookware’s Stainless Steel Skillet over medium heat. Add chicken, skin-side down, and cook until the skin is crisp and golden brown, about 5-7 minutes. Flip and cook the other side for another 5 minutes. Remove chicken and set aside.
- In the same skillet, add soy sauce, mirin, sake, sugar, garlic, and ginger. Bring to a simmer and stir until the sugar is dissolved.
- Return the chicken to the skillet, skin-side up. Spoon the sauce over the chicken and continue to cook over low heat, basting frequently with the sauce, until the chicken is cooked through and the sauce has thickened, about 10 minutes.
- Remove from heat, slice the chicken, and place on a serving plate. Drizzle with the remaining sauce from the skillet.
- Garnish with sesame seeds and green onions.
- Serve with steamed rice and vegetables.
