Glossy Teriyaki Chicken

1. 1

   Measure out 50 ml each of soy sauce and vinegar, and add in the sugar.

2. 2

   In the photo, I added 40 g of sugar.

3. 3

   Check to see if the butterflied chicken thigh will perfectly fit into the saucepan.

4. 4

   Pour the seasoning into the saucepan, put the chicken thigh with the skin-side down, and heat the pan over high heat.

5. 5

   Once it comes to a boil, turn the heat down to low immediately, and simmer for about 10 minutes without touching it.

6. 6

   *Do not cover with a lid.

7. 7

   It will look like this after 10 minutes.

8. 8

   Flip over the chicken.

9. 9

   Simmer for another 10 minutes.

10. 10

    It will bubble like this after 10 minutes.

11. 11

    Flip over the chicken once more with the skin-side down and simmer for another 2-3 minutes, being careful not to let it burn, and it's done!

12. 12

    Take out the chicken from the pan, let it cool down a little, and then cut.

13. 13

    It's so juicy.

14. 14

    Top with shredded white leek for an appetizer!

15. 15

    !

16. 16

    Today, I packed the teriyaki chicken in my husband's bento.

17. 17

    I placed them on top of the rice!

18. 18

    !

* Per serving · 4 servings · Values may vary.

No additional tips available.