Grilled Teriyaki Chicken
Grilled Teriyaki Chicken
1. De-bone and de-skin 6 pieces of chicken thighs.
2. Medium-low heat cooking pot with 1 cup of soy sauce, 1 cup of sugar, 1 cup of sake (Japanese rice wine), half cup of minced gingers and 2 cups of water for 10 minutes
3. Add chicken, turn heat up to medium cook for 15 minutes
4. Turn off heat and let chicken sit in the sauce for another 10 minutes
5. Take chicken out and put chicken on a grill cook until grill mark (couple minutes per each side
6. Use a strainer to filter out all the gingers from the teriyaki sauce
7. Medium heat the pot, then add cornstarch mixed with water to thicken the sauce
8. Cut chicken into slices and place on a serving plate
9. Pour teriyaki sauce on top of the chicken, then sprinkle some sesame seeds. Ready to serve.
