Our Familys Golden Ratio Chicken Teriyaki - chicken thigh

Method

• Cut off any extra fat or sinew from the chicken thigh if it bothers you.
• Combine all the A. ingredients in a small bowl.
• If you are lining the serving plate with lettuce or other vegetables, cut them up and soak them in cold water.
• Put some vegetable oil in a frying pan and heat over high heat until it is smoking lightly.
• *Even if you use a non-stick frying pan, by using oil the skin will become crispy.
• When the frying pan is smoking slightly, add the prepared chicken thigh from Step 1 skin side down.
• *Pan fry over high heat for about a minute.
• After pan frying for about a minute over high heat, turn down the heat to a bit lower than medium, cover with a lid and steam-fry.
• *The skin becomes crispy by cooking the chicken on high heat in Step 5.
• When the chicken is nicely browned, turn it over, put the lid back on and cook the chicken through thoroughly *over low heat.
• After steam-cooking the chicken for 3 to 4 minutes, open the lid, mix up the Step 2 sauce quickly and add it all at once to the frying pan.
• Turn the chicken occasionally so that the flavors coat both sides.
• Cook over medium heat for 2 to 3 minutes, taking care not to let the sauce burn.
• The more you simmer the sauce, the thicker it will get.
• It's best to cook it until just before it starts to smell like it might burn.
• When you get used to making this, you'll know when that is.
• [If you are baking the chicken in an oven...] Bring the sauce ingredients to a boil in a frying pan first, then put the baked chicken in the sauce and coat as described in Step 9.
• I use either the oven or the frying pan to cook the chicken, depending on the situation.
• Either way the results are delicious.
• Delicious chicken teriyaki is complete.
• This is our family's golden ratio.
• It's a star in bentos, etc., of course.
• I love this way of eating it.
• Line a plate with a bed of vegetables (dry off any excess moisture in Step 3), and put the sliced chicken, sauce and mayonnaise on top...
• I like to line the plate with lots of lettuce.
• I love the combination of crispy lettuce, piping hot teriyaki chicken and mayonnaise.
• Here I made a teriyaki sandwich using a butter roll.
• This combination is even better than hamburgers or rice bowls.
• Keep any leftover teriyaki sauce in the refrigerator, and use it the next time you make teriyaki.
• It will keep for more than 10 days in the refrigerator, and longer than that in the freezer.
• I've been eating this since I was little, and I love it.
• Whenever this was for dinner I was so happy when I was a child.
• Please try this teriyaki sauce with many kinds of ingredients.