Chicken Teriyaki

Updated at: Wed, 16 Aug 2023 21:01:51 GMT

Step 1

Place thighs skin-side down on cutting board, trim, and remove thigh bones. Cut chicken into 1½ inch pieces, leaving as much skin attached as possible. Transfer to a bowl, add 1½ Tbsp sake, and cornstarch and stir gently until chicken is evenly coated.

Step 2

Combine soy sauce, sugar, and remaining 2 Tbsp sake in a small saucepan. Heat on low until sugar is dissolved. Place ginger in fine mesh strainer over saucepan and press the juice out over soy mixture. Discard ginger solids.

Step 3

Line lg plate with paper towels. Heat oil in a 12 in. non-stick skillet over med heat until shimmering. Place chicken skin-side down in skillet. Increase heat to med-high and cook, without moving, until pieces show ¼-½ band of white, 6-8 min. Remove skillet from heat and flip chicken. Return skillet to burner and reduce heat to med. Continue until chick is just cooked through, 1-2 min.

Step 4

Remove skillet from heat. Using slotted spoon, transfer chicken to plate. Pour off fat and wipe skillet with paper towel. Return chicken to skillet. Add soy mixture and cook over med heat, stirring frequently, until chicken is thinly coated and sauce has consistently of maple syrup, 1-2 min. Using slotted spoon, transfer chicken to serving bowl. Strain sauce into a small bowl, drizzle 2 Tbsp sauce over chicken, and serve with remaining sauce on the side.

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