Standard Teriyaki Chicken

1. 1

   Cut away any excess fat from the chicken and cut each piece into about a 100 g cut.

2. 2

   Use the tip of the knife to insert several cuts into the skin to help it cook better.

3. 3

   Add the soy sauce, mirin, and sake to a bowl.

4. 4

   Marinate the chicken for 30 minutes, occasionally turning over.

5. 5

   Heat some oil in a frying pan and start cooking the chicken with the skin facing down.

6. 6

   Cook for 4 minutes between low to medium heat.

7. 7

   Turn over and cook for another 3 minutes.

8. 8

   Wipe away the oil in the frying pan with a paper towel and add the remaining sauce from Step 2.

9. 9

   Once it starts bubbling, lid and steam for 7 minutes over low heat.

10. 10

    Remove the lid and set heat to high.

11. 11

    Place the chicken skin side down again and bring to a simmer while coating with the sauce.

12. 12

    Once it's got a glaze to it, it's complete.

13. 13

    In Step 5, if you over-boil it it'll become too salty, so once it's glazed, turn off the heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.