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Teriyaki Chicken With a Touch of Vinegar

Teriyaki Chicken With a Touch of Vinegar

The vinegar helps to make the chicken tender.
It is a dish that goes well with steamed rice.

Ingredients: Serves 4

Chicken thighs
2 (800 g)
For pre-seasoning:
Salt
a small amount
Pepper
a small amount
Garlic powder
a small amount
Grated ginger
1 1/2 teaspoons
Sake
2 teaspoons
Soy sauce
1 tablespoon
Teriyaki sauce
Soy sauce
4 tablespoons
Sake
1 tablespoon
Sugar
1 1/2 tablespoons
Mirin
1 tablespoon
Vinegar
1 1/2 tablespoons

Steps

1. Cut the sinews of chicken thigh. To make the thickness even, slice to open up the chicken with a knife.
2. Cut chicken in half. *If it is already an adequate size, you do not need to cut it.
3. Rub the chicken with pre-seasoning ingredients. Marinate it in the refrigerator for a while.
4. Combine the Teriyaki sauce ingredients and set aside.
5. Heat some oil (not listed) in a skillet, fry the chicken from the skin side first, until both sides are golden brown.
6. Cover the skillet and steam-fry the chicken so it cooks through faster. When it is 80% cooked, wipe off the excess fat and juice with a paper towel.
7. Pour in the Teriyaki sauce in to the skillet, coat the chicken with the sauce by flipping the chicken a few times. Be careful not to scorch it.
8. Slice the chicken into easy to eat pieces and serve.

Story Behind this Recipe

This is our family’s staple di
Add more vinegar in the summer time to make it even more refreshing.