Chicken Teriyaki

Chicken Teriyaki is one of Brad's favorites when it comes to "Chinese" food ("Chinese" because we both have doubts on it's authenticity to true Chinese food). So far I have made this twice, despite not having all of the ingredients the recipe calls for, nor will I have them for tonight's version either. The reason? I'm not a huge fan of ginger therefore I tend to skip it when a recipe calls for it. Also, neither Brad or I really drink so we never have wine in the house, nor do we buy cooking wine because for us, because it's just not practical. Why spend extra money on an ingredient when chicken broth is an acceptable substitution. And finally, we always have boneless, skinless chicken breasts in our freeze because they are so much more versatile for us and therefore, use boneless breasts for this recipe as well, and just cut it up into chunks so it's more like a topping over white rice. The reason why I didn't change the recipe below is because, as good as it turns out even with all of my substitutions, I am aware that it's entirely possible for the teriyaki to come out even better when the recipe is followed to a T.

Enjoy...

Chicken Teriyaki
from The America's Test Kitchen Family Cookbook

• 8 bone-in, skin-on chicken thighs (6-8 oz each), trimmed
• Pepper
• 2 teaspoons vegetable oil
• 1/2 soy sauce
• 1/2 cup sugar
• 2 Tablespoons mirin, sweet sherry, or dry white wine
• 2 teaspoons grated ginger
• 1 garlic clove, minced
• 1/2 teaspoon cornstarch
• 1/8 teaspoon red pepper flakes

1. Pat the chicken dry with paper towels, then season with pepper. Heat the oil in a 12 inch non-stick skillet over medium-high heat until just smoking. Add the chicken, skin-side down.

2. To crisp up the skin, set a heavy pot (such as a heavy dutch oven) on top of the chicken thighs as they cook. Cook until the skin is a deep mahogany brown and very crisp, 15-20 minutes. (The chicken should be moderately brown after 10 minutes. If it is very brown, reduce the heat; if it is still pale, increase the heat)

3. Remove the weight and flip the chicken over. Reduce the heat to medium and continue to cook, without the weight, until the second side is brown and the chicken is thoroughly cooked, about 10 minutes.

(remember, I always use boneless breasts and cut my chicken up

and therefore don't get the mahogany brown ATK recommends)

4. Meanwhile, which the soy sauce, sugar, mirin, ginger, garlic, cornstarch, and pepper flakes together.
5. Transfer the chicken to a plate. Pour off all of the fat from the skillet. Whisk the soy mixture to recombine, then add to the skillet and return to medium heat. Return the chicken to the skillet, skin-side up, and spoon the sauce over the top. Continue to simmer until the sauce is thick and glossy, about 2 minutes longer.



Let me just add too, that America's Test Kitchen is absolutely amazing. I love how the explain their testing strategies and let you know how they came to the conclusion that they did. I would highly recommend the Family Cookbook, their TV show (check your local listings), or their Cook's Illustrated magazine.