INGREDIENTS:
- 2-3 chicken thighs, boneless with skin
- 1 tablespoon oil
- 2 tablespooons sake
- salt and pepper
- 1 tablespoon butter
- ¼ onion
- 1 inch ginger
- 1 clove garlic
- 2 tablespoon soy sauce
- 2 tablespoon sake
- 2 tablespoon mirin
- 1 Tbsp. sugar
PROCEDURE:
- Cut each piece of chicken into 5 or 6 smaller pieces. Pierce with a fork, then sprinkle with salt and pepper.
- Next prepare the teriyaki sauce. Using a grater, finely grate the onion, ginger and garlic in a small bowl.
- Add the soy sauce, sake, mirin and sugar and stir until combined. Add the chicken and let sit for at least 30 minutes.
- When the chicken is ready to be cooked, heat the oil on medium high heat in a large skillet. Remove the chicken from the sauce and add to chicken to the pan skin side down, setting aside the remaining sauce for later. Cook for a few minutes until browned.
- Flip the chicken over and reduce the heat to medium. Add the two tablespoons of sake, cover, and let cook until the sake is almost completely absorbed.
- Remove the lid, then remove the chicken from the pan briefly. Use a paper towel to remove any excess oil, then return the chicken to the pan.
- Continue cooking the chicken until the skin turns crispy. Add the teriyaki sauce to the pan and stir to coat the chicken. Once the sauce starts to thicken, add the butter, then stir to coat evenly.
