Teriyaki Chicken

鶏の照り焼き

Ingredients

4 chicken thighs ¼ cup soy sauce ¼ cup mirin 2 tbsp sake 2 tbsp sugar 1 tsp grated ginger 1 tbsp oil

Detail Steps and Procedure

1. **Marinating:** Score chicken skin diagonally 3-4 times. Mix with 1 tbsp each soy sauce, mirin, sake. Marinate 10 minutes at room temperature. [PREP: Pat chicken completely dry before marinating]

2. **Cooking Chicken:** Heat oil in cold pan, place chicken skin-side down over medium heat (160°C/320°F). Cook 7-8 minutes without moving until skin is crisp. Flip, cook 5 minutes until internal temperature reaches 74°C/165°F. Remove. [CRITICAL: Start with cold pan for even rendering]

3. **Making Sauce:** Wipe pan, add remaining soy sauce, mirin, sake, sugar, ginger. Simmer at medium-low (90°C/194°F) for 3-4 minutes until slightly thickened. [CRITICAL: Stir constantly – sugar burns easily]

4. **Glazing:** Return chicken to pan, coat with sauce over high heat (200°C/390°F) for 30 seconds per side. [SERVE: Rest 3 minutes before slicing. STORE: Refrigerate 3 days. Reheat in 180°C/350°F oven for 8 minutes.]

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