One of my favorite recipes of all time, and that I make often in all seasons.
If you have questions about how to get the skin super crispy as directed in the
recipe, just let me know.
Chicken Teriyaki
Serves 4 to 5
INGREDIENTS:
8 bone-in, skin-on chicken thighs
1 tablespoon vegetable oil
1/2 cup soy sauce
1/2 cup sugar
2 tablespoons mirin, sherry, or white wine
2 teaspoons grated fresh ginger
1 large garlic clove, minced
1/8 teaspoon red pepper flakes
1/2 teaspoon cornstarch
2 scallions, sliced thin
1. Pat chicken dry with paper towels and season with pepper. Heat oil in
12-inch nonstick skillet over medium-high heat until just shimmering. Add
chicken, skin-side-down. Weigh the chicken down with a heavy pot or cast iron
skillet.
Cook until skin is deep mahogany brown and very crisp, about 15 minutes.
(Chicken should be moderately brown after 10 minutes. Reduce heat if very
brown, or increase heat if pale.)
2. Flip chicken over and continue to cook, without replacing weight, until
chicken registers 175 degrees on an instant-read thermometer, about 5 to 10
minutes.
3. While the chicken cooks, whisk soy sauce, sugar, mirin, ginger, garlic,
cornstarch, and pepper flakes together.
4. Transfer the chicken to a large plate and pour off all the fat from the
skillet. Whisk the sauce to recombine, then add to the skillet and return to
medium heat. Return chicken to skillet, skin-side-up, and spoon sauce over
top.
Continue to simmer until the sauce is thick and glossy, about 2 minutes longer.
Transfer chicken and sauce to plate. Sprinkle with scallions before serving.
