Chicken Teriyaki (Tori No Teriyaki)

I got this recipe from a Japanese cookbook my daughter got for me. This is the easiest teriyaki recipe I have ever tried.

• Ready In: 55 mins
• Serves: 4
• Yields: 4

Ingredients

• 2 -3  lbs chicken pieces

• Sauce

• 1  tablespoon gingerroot, grated
• 1  garlic clove, crushed
• 2⁄3 cup soy sauce
• 1  tablespoon sake
• 1⁄4 cup mirin
• 3  tablespoons sugar

Directions

1. Wash and clean chicken, towel dry.
2. Mix all sauce ingredients together.
3. Marinate chicken pieces in sauce for several hours or overnight and keep in refrigerator.
4. Bake: 325 degrees Fahrenheit for 45 minutes turning once and baste with marinade sauce.
5. Or.
6. Grill: Place on grill, brush with marinade sauce when chicken is half cooked. Turn several times for even cooking.
7. Or.
8. Pan-Fry: Heat about 2 tbsp oil in a 12” skillet over medium-high heat; add chicken pieces skin side down and cook until light brown, turn to other side and do the same.
9. Discard grease. Add marinade sauce. Cover and reduce heat to low and cook for 6-8 minutes.
10. Remove lid, shake skillet to let remaining marinade evaporate.