I’ve been so busy lately that I have not had the time to post yummy stuff. But here is the promised Teriyaki Chicken that I make. IT is a super easy recipe, all 1 skillet (with a lid). You don’t even have to pre-make the teriyaki sauce like most recipes will call for, and this is still real teriyaki sauce (can/bottle = yuck!).
I usually cook this when we have company, so I use my largest and deepest skillet with lid. I can manage to get 11-12 chicken legs into it.
The Cast of Characters:
- Chicken Legs
- oil for frying
- cooking sake
- soy sauce
- caster sugar (super fine sugar – not powdered)
Score the chicken legs to help them cook evenly. In med-high skillet, heat oil then add chicken legs until brown on all sides. Cover and cook for another 10 minutes, Remove legs. Add the mirin/sake/soy (1:1:1 ratio; 1/2cup ea for ~8 legs), and sugar 2-3 teaspoons to skillet. Boil until sauce becomes glossy. Return chicken to skillet and continue to boil until caramelized (turning the chicken on occasion).