Teriyaki Chicken
Juicy, skin‑on chicken thighs seared until crisp, then gently braised in a homemade teriyaki glaze of sake, mirin, soy, sugar, and Hondashi®. Served with blistered shishito peppers, this dish balances sweet, savory, and nutty notes for an irresistible entree.
INGREDIENTS
1 9 Oz – Chicken Thigh, Boneless, Skin On
To Taste – Salt And Pepper
1 Tbsp – Sake
1 Tbsp – Mirin
1 Tbsp Soy Sauce
⅔ Tbsp – Sugar
1 Tsp – Hondashi®
2 Tbsp – Vegetable Oil
4 Each – Shishito Peppers
DIRECTIONS
- Poke holes in the surface of the chicken with a fork.
- In a bowl mix sake, mirin,soy sauce, sugar, and Hondashi®.
- Heat 1 Tbsp of oil in a pan over medium heat and lightly cook the shishito peppers until blistered and set aside.
- Heat 1 Tbsp of oil in a pan over medium low heat and cook the chicken skin side down.
- When the skin is crispy, flip the chicken to the other side and cook for 3 minutes.
- Remove the excess oil from the pan and pour the teriyaki mixture into the pan.
- Cover the pan and cook for 7 minutes.
- Slice the Chicken and add to the plate with the shishito peppers.
- Drizzle the sauce over the chicken and serve.
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