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 …read more