Crispy Teriyaki Chicken
パリパリ照り焼きチキン
05/05/2022
Note teriyaki sauce ratio; soy sauce : sake : mirin : sugar = 2 : 2 : 2 : 1
It can be used for tuna or salmon as well.
Ingredients
4 chicken thighs (with skin, boneless)
Oil
Salt and pepper
Wheat flour or potato starch
For teriyaki sauce
2 tablespoons soy sauce
2 tablespoon sake
2 tablespoon mirin
1 tablespoon sugar
Directions
1. Prepare the chicken
Place chicken skin-side-down on the chopping board and make a cut in thick parts to make the thickness even. Rub salt and pepper and put wheat flour or potato starch on the skin side.
2. Grill the chicken
Heat a frying-pan on medium heat and add oil. Place the chicken skin-side-down and grill it on low heat for 12 minutes until it gets crispy.
3. Prepare the teriyaki sauce
Add soy sauce, sake, mirin and sugar in a small bowl and mix them well.
4. Add the sauce
Draw off the excess oil and turn the chicken upside down. Add the teriyaki sauce from the side of the pan without pouring the sauce over the skin-side. It keeps the skin crispy.
Cook it on a medium-high heat for one and a half minutes.
5. Boil down the sauce
Take out the chicken and boil down the remaining sauce on low heat for one and a half minutes.
6. Serve the chicken
Cut the chicken into bite-size pieces, place them on each plate, and put the sauce on top.
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