Chicken Teriyaki

Christopher Hirsheimer

Piercing the skin allows the sauce to penetrate the meat and prevents shrinkage.

Chicken Teriyaki
Glazing the chicken with this classic Japanese sauce keeps the meat succulent and juicy.
Yield: serves 2

Ingredients

  • 1 tbsp. vegetable oil
  • 4 pieces chicken, trimmed, skin pierced with a fork
  • 12 cup <a href="http://www.saveur.com/article/Recipes/Teriyaki-Sauce">Teriyaki Sauce</a>

Instructions

  1. Heat oil in a large skillet over high heat. Add chicken, skin side down. Reduce heat to medium; fry until skin is well browned, moving chicken to prevent sticking. Turn and fry, covered, for 10 minutes more; remove and set aside.
  2. Add teriyaki sauce to juices in skillet. Bring to a boil, stirring constantly, over medium heat; continue cooking until sauce thickens slightly and takes on a luster, about 1 minute.
  3. Return chicken to skillet; raise heat. Continue cooking, turning chicken several times to coat with sauce. When sauce is almost completely reduced, remove from heat and serve.