Chicken Teriyaki 

 

8 bone-in, skin-on chicken thighs (about 5 ounces each), skin slashed 
Salt and pepper
½ cup soy sauce
½ cup sugar
½ teaspoon grated fresh ginger
1 clove garlic, minced garlic (about 1 teaspoon) (add more if you like garlic)
2 tablespoons mirin (found in Asian section of market)
½ teaspoon cornstarch

 

1.          Barbeque chicken or cook chicken in broiler.

2.          While chicken cooks, combine soy sauce, sugar, ginger, and garlic in small saucepan.

3.          Stir together mirin and cornstarch in small bowl until no lumps remain, then stir mirin mixture into saucepan.

4.          Bring sauce to boil over medium-high heat, stirring occasionally; reduce heat to medium-low and simmer, stirring occasionally, until sauce is reduced to ¾ cup and forms syrupy glaze, about 4 minutes. Cover to keep warm.

5.          Transfer chicken to cutting board; let rest 2 to 3 minutes. Cut meat crosswise into ½-inch- wide strips. Transfer chicken to serving platter; stir teriyaki sauce to recombine, then drizzle to taste over chicken.

 

Serve immediately, passing remaining sauce separately