Chicken Teriyaki

Ingredients

• Bone-in Chicken Thighs
• Sake
• Cornstarch
• Soy Sauce
• Sugar
• Ginger, grated
• Vegetable Oil

Steps

1. Place 1 chicken thigh skin side down on cutting board. Using sharp paring knife, trim excess skin and fat, leaving enough skin to cover meat. Cut slit along length of thigh bone to expose bone. Using tip of knief, cut/scrape meat from bone. Slip knife under bone to separate bone from meat. Discard bone and trim any remaining cartilage from thigh. Keeping thigh skin side down, cut into 1-1/2 inch pieces, leaving as much skin attached as possible. Transfer to bowl and repeat with remaining thighs. Add 2 tsp sake and cornstarch and stir gently until cicken is evenly coated.
2. Combine soy sauce, sugar, and 1 tbsp sake in small bowl. Microwave until sugar is dissolved, about 20 seconds. Place fine-mesh strainer over bowl. Add ginger to strainer and press to extract juice. Discard solids.
3. Line plate with paper towels. Heat oil in 10 inch nonstick skillet over medium heat until shimmering. Place chicken skin side down in skillet. Increase heat to medium-high, and cook, without moving chicken, until all pieces have 1/4-1/2 inch perimeter of white, 6-8 minutes. Slide skillet off heat and flip chicken. Return skillet to burner and reduce heat to medium. Continue to cook until chicken is just cooked through, 1-2 minutes.
4. Remove skillet from heat. Using slotted spoon, transfer chicken to prepared plate. Pour off fat, scrape any browned bits out of skillet, and wipe skillet clean with paper towels. Return chicken to skillet. Add soy sauce mixture and cook over medium heat, stirring frequently, until chicken is thinly coated and sauce has consistency of maple syrup, 1-2 minutes. Using slotted spoon, transfer chicken to serving bowl. Pour glaze over chicken and serve, passing remaining glaze separately.

Notes!

"The Complete Cooking For Two Cookbook" America's Test Kitchen