Chicken Teriyaki With Crispy Skin Recipe by JANDRE
Cooking Instructions 1 Prep the chicken: Lightly score the thighs on any high or bulky points, salt them, and rest uncovered in the fridge. 2 Make the sauce: Simmer sake, soy sauce, mirin, sugar, honey, garlic, ginger, and orange juice for 5 min. Stir in cornstarch slurry to thicken. Strain and cool. 3 Crisp the chicken: Heat a pan with oil to medium. Cook thighs skin-side down with a weight on top for ~6 min. Flip and cook 1–2 min until 175°F internal. 4 Rest and slice: Let rest briefly, then slice skin-side down to keep the skin intact. 5 Assemble: Serve sliced chicken over hot sushi rice with bok choy, generous sauce, and sesame seeds. (optional) add a sautéed green like bok choy 6 1 Prep the chicken: Lightly score the thighs on any high or bulky points, salt them, and rest uncovered in the fridge. 1 Prep the chicken: Lightly score the thighs on any high or bulky points, salt them, and rest uncovered in the fridge. 2 Make the sauce: Simmer sake, soy sauce, mirin, sugar, honey, garlic, ginger, and orange juice for 5 min. Stir in cornstarch slurry to thicken. Strain and cool. 2 Make the sauce: Simmer sake, soy sauce, mirin, sugar, honey, garlic, ginger, and orange juice for 5 min. Stir in cornstarch slurry to thicken. Strain and cool. 3 Crisp the chicken: Heat a pan with oil to medium. Cook thighs skin-side down with a weight on top for ~6 min. Flip and cook 1–2 min until 175°F internal. 3 Crisp the chicken: Heat a pan with oil to medium. Cook thighs skin-side down with a weight on top for ~6 min. Flip and cook 1–2 min until 175°F internal. 4 Rest and slice: Let rest briefly, then slice skin-side down to keep the skin intact. 4 Rest and slice: Let rest briefly, then slice skin-side down to keep the skin intact. 5 Assemble: Serve sliced chicken over hot sushi rice with bok choy, generous sauce, and sesame seeds. (optional) add a sautéed green like bok choy 5 Assemble: Serve sliced chicken over hot sushi rice with bok choy, generous sauce, and sesame seeds. (optional) add a sautéed green like bok choy 6 6 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Summer Shrimp Pasta Salad Vietnamese Pandan Coconut Waffles (bánh kẹp lá dứa) Crockpot Cowboy Beans Strawberry & Lemon Cake! 🍓🍋 Million Dollar Cornbread Summer Shrimp Pasta Salad Vietnamese Pandan Coconut Waffles (bánh kẹp lá dứa) Crockpot Cowboy Beans Strawberry & Lemon Cake! 🍓🍋 Million Dollar Cornbread Crispy Potato Sticks Rice flour mini vada Sizzler Chicken Makhni Malai Boti Restaurant Style With Sauted Veggies Galaka (Nenua) fritters California Farm Fresh Fava Beans in Bearnaise Sauce Shahi Lachha Pheni Homemade Digestive Biscuits Mutton Mince Quesadillas Mexican Tacos with Avocado Salsa Aurora solar spiced aubergine baked with desi baked chips Crispy Potato Sticks Rice flour mini vada Sizzler Chicken Makhni Malai Boti Restaurant Style With Sauted Veggies Galaka (Nenua) fritters California Farm Fresh Fava Beans in Bearnaise Sauce Shahi Lachha Pheni Homemade Digestive Biscuits Mutton Mince Quesadillas Mexican Tacos with Avocado Salsa Aurora solar spiced aubergine baked with desi baked chips