Teriyaki Chicken

From “The Complete Cooking for Two Cookbook” by America’s Test Kitchen


  1. 4 (5- to 7-ounce) bone-in chicken thighs, trimmed
  2. Pepper
  3. 1 teaspoon vegetable oil
  4. 1/4 cup sugar
  5. 2 tablespoons soy sauce
  6. 1 tablespoon mirin, sweet sherry, or dry white wine
  7. 1 teaspoon grated fresh ginger
  8. 1 garlic clove, minced
  9. 1/4 teaspoon cornstarch


  1. Wrap bottom of large saucepan with aluminum foil, then place 1 large can or 2 smaller cans inside. Pat chicken dry with paper towels and season with pepper. Heat oil in 10 inch nonstick skillet over medium-high heat until just smoking. Lay chicken skin side down in skillet and weigh down with prepared saucepan. Cook chicken until skin is well browned and crisp, 10 to 15 minutes.

  2. Remove saucepan and flip chicken skin side up. Reduce heat to medium and continue to cook, without weight, until chicken registers 175 degrees, about 10 minutes. Transfer to plate. Pour off fat from skillet.

  3. Meanwhile, whisk sugar, soy sauce, mirin, ginger, garlic, cornstarch together in bowl. Add soy mixture to now-empty skillet and bring to simmer. Return chicken, skin side up, and any accumulated juices to skillet and simmer until sauce is thick and glossy, 2 to 3 minutes. Turn chicken to coat evenly with sauce. Serve.

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