Teriyaki Chicken

Bahan-bahan

2 Chicken thighs, (trim off the extra skin but keep most of the skin on)

salt & pepper

1 inch size fresh ginger

2 TBS Japanese Soy Sauce

2 TBS Light Brown Sugar

1 TBS Japanese Sake

1 TBS cooking oil

1 stalk of green onion- finely chopped

1 tbs Roasted Sesame Seeds

2 TBS of Japanese soy sauce

2 TBS light brown sugar

1 TBS of Mirin (optional)

1 TBS of the Japanese Sake

Petunjuk

Pre-marinade:

On the non-skin side of the thighs cuts some slits into the thick side of the chicken thigh, salt & pepper to taste, and grate ginger. Pour one capful of Japanese Sake on each thigh. Periodically re-apply the Sake marinade over the chicken thighs. Marinade for 15 mins.

Pre-heat frying pan on Med-high. Pour 1 TBS of cooking oil into the pan. Place the skin side down first and let that cook for about 3 to 5 minutes or until the skin browns. Flip onto the other side and cover the pan. This side will take longer to cook because of the thickness of the meat.

Teriyaki Sauce

Remember the word 'Teri' in Japanese means to 'Shine' in this case the shine made from the Teriyaki sauce. Right before the chicken thighs are done wipe out about 80% of the chicken fat.

Into the pan add, Japanese soy sauce, light brown sugar, Mirin and mix until caramelized.

At the last minute add the Japanese Sake. Adding the Sake at the last second will keep the taste in the teriyaki sauce.

Once the chicken thighs are done place the chicken on the plate and garnish with the green onions and Sesame seeds.