Teriyaki Chicken Recipe

Step 1: Prepare the Teriyaki Sauce [00:30]

• Combine 30g sake, 30g milon, 35g soy sauce, and 15g sugar in a bowl to make the teriyaki sauce.

Step 2: Prepare the Chicken [00:57]

• Trim the chicken thigh by cutting off excess skin and fat. Make sure to cut the thick parts to ensure even cooking.

Step 3: Heat the Pan [01:31]

• Turn on the heat to medium-high.

Step 4: Cook the Chicken [01:44]

• Place the chicken in the pan skin-side down. Press down on the chicken for a few minutes to ensure even cooking.

Step 5: Fry Until Crispy [02:18]

• Fry the chicken for about 8 minutes without flipping it in the middle. This will help achieve a crispy skin.

Step 6: Flip the Chicken [02:51]

• Once the skin is nice and golden, carefully flip the chicken and cook for another 2 minutes.

Step 7: Add the Sauce [03:27]

• Remove excess fat and water from the pan, then add the teriyaki sauce. Stir well and let it simmer until the sauce thickens and becomes sticky.

Step 8: Glaze the Chicken [04:04]

• Pour the thickened teriyaki sauce over the chicken repeatedly until well coated.

Step 9: Final Touches [04:28]

• Once the sauce has a beautiful amber color, turn off the heat and remove the chicken from the pan.

Step 10: Serve [05:22]

• Cut the chicken into bite-sized pieces and serve on a plate with the teriyaki sauce drizzled over it. Enjoy your delicious teriyaki chicken!