Teriyaki Chicken recipe

This recipe has so far been one of my husband’s favorites since I took out the dusty, old Asian cookbook he got me last year. The Teriyaki Chicken pictured in the cookbook looks darker than the photo above. I suppose that’s because the supermarket where I bought the chicken from only has skinless thigh fillets. I guess it’s better with the skin off, and healthier too!

Ingredients:
4 chicken thighs, skin on
2 tbsps oil
2 tbsps Japanese light soy sauce
2 tbsps sake
1 tbsp mirin
2 tsps sugar

Procedure:
Make cuts, 1 cm apart, through skin and partially into flesh of chicken thighs.
Heat oil in pan, fry chicken on each side until brown.
Add combined soy sauce, sake, mirin and sugar to pan, stir until chicken is tender and well-coated with sauce.
Using a sharp knife, cut through thighs completely.

Happy cooking!