What does authentic teriyaki chicken mean? The cooked chicken does not have an unnecessarily sweet, slimy, and gooey sauce covering it. Japanese teriyaki sauce is a simple combination of equal parts shoyu (soy sauce), sake (rice wine), and sugar. Ingredients (4 servings) Teriyaki sauce: 1/3 cup shoyu (soy sauce) 1/3 cup sake (rice wine) 1/3 cup sugar Additional items: 2 ½ pounds boned chicken thighs (about eight pieces) Salt (1% of the weight of the chicken) ¼ cup + 2 tablespoons all-purpose flour in a medium bowl 2 to 3 tablespoons cooking oil ¼ cup + 2 tablespoons prepared teriyaki sauce (ingredients above) Broccoli, colorful cauliflower, or carrots, cut into bite-sized pieces, cooked in salt-added water for 1 to 2 minutes. Cooked plain rice Instructions In a small pot, add the sake and bring it to a simmer over high heat. Add the sugar and shoyu, and stir until the sugar dissolves. Turn the heat to medium-low and cook 5 minutes. You will use part of the sauce. Refrigerate the remaining sauce and use it for other recipes. Place the chicken on the cutting board, skin-side down. Make three or four horizontal shallow (1/2-inch deep) cuts across the meat. This prevents the meat from shrinking unevenly during cooking and promotes a bit quicker cooking. Salt the chicken lightly on both sides (more on the flesh side) and let it sit for 10 minutes. Use a paper towel to remove excess surface water that has been exuded. Dust each piece of the chicken with the flour, patting the chicken to remove excess flour. Finish dusting all the chicken. Dusting helps to brown the outside of the chicken, and when it is cooked with the sauce, it can lightly thicken the sauce. Add the cooking oil to a large skillet and place it over medium heat. Add the dusted chicken pieces, skin-side down, to the skillet. Place a lid on top of the chicken pieces – the lid sits on the chicken but does not cover the entire skillet. During the first 3 to 4 minutes of cooking, press down the chicken with the lid several times to ensure even and golden browning. Wear the pot holder to prevent hot fat from splattering onto your skin. After cooking for 4 minutes, remove the lid and check if the skin is nicely golden brown. Turn the chicken pieces over, add the ¼ cup and 2 tablespoons sukiyaki sauce, and 3 tablespoons of water. Return the lid over the chicken quickly and cook for an additional 3 minutes. If the cooking liquid reduces too quickly, add some more water. Remove the chicken from the skillet and transfer it to a temporary plate. Cover the chicken with a lid and let it sit for 2 minutes. Return the chicken-cooked skillet to the stove top. Add 2 to 3 additional tablespoons of the teriyaki sauce. When it starts to sizzle, add the cooked vegetables. Swirl the skillet and let the vegetables be coated with the sauce. Turn off. Divide the chicken, the vegetables, and the cooking liquid into four dinner plates. Serve the dish with plain cooked rice.
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