Pan-Fried Chicken Teriyaki-Yaki

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READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rub ginger and salt into thighs and let sit & marinade for 30 minutes.
  • After marinating, use paper towel to dry chicken, remove as much ginger pulp as possible.
  • Heat oil in frying pan over medium heat. Add chicken and fry until golden brown on one side.
  • Flip and add 3 T. sake and cover pan with lid.
  • Steam chicken until just cooked (4-6 min).
  • Prepare the teriyaki sauce- Mix honey, mirin, sake, and soy sauce- stir to combine.
  • Remove lid and drain remaining lid and oil. Use paper towel to dry the pan.
  • Turn heat up to high and add terikayi sauce. Let boil while you repeatedly flip chicken to coat evenly. It will be done when most liquid evaporates. It should have a thick glaze.
  • Pour glaze over chicken. Serve with white rice.
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