Teriyaki Chicken
Cooking Time
- Cook
Ingredients
- 1 chicken thigh, boneless, skin-on
Marinade
- 3 tablespoons mirin
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 4 shishito peppers
Equipment
- Drop Lid
DIRECTIONS
Place chicken in a sealed bag along with the Marinade and marinate for at least 2 hours. Remove from the bag, pat dry with paper towels, and reserve the Marinade.
Preheat the saucepan over medium-high heat for about 90 seconds. Add oil and swirl to coat evenly. Once smoke begins to rise from the entire surface, place the chicken skin-side down. Place the drop lid directly on the chicken and sear over low heat for about 3 minutes or until golden brown. Use paper towels to absorb any excess oil.
Remove the drop lid, flip the chicken, pour in the reserved Marinade, and cook over medium heat for about 30 seconds. Once the liquid comes to a boil, replace the drop lid and simmer over low heat for 5 minutes.
Remove the drop lid and check that the chicken is thoroughly cooked. Transfer to a serving plate.
Add butter and shishito peppers to the saucepan. Stir gently with a spatula and simmer over medium heat for about 2 minutes, until the sauce thickens slightly. Drizzle the sauce over the chicken and serve with the shishito peppers on the side.
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