Perfect Teriyaki Chicken
You want your teriyaki chicken to be juicy on the inside and crispy on the outside.
- Use chicken thighs, skin-on. Remove the bone by cutting diagonally down from either side of the bone (Photo1)
- Start by cooking the chicken skin-side down in a hot pan. You don’t need to use any oil, the natural fat of the chicken is enough (Photo 2)
- Once the skin has browned, reduce the heat and turn the chicken breasts over and cook for 4-5 minutes, with the pan lid on (Photo 3)
- Once the chicken is cooked through, remove any excess oil with kitchen paper before adding the teriyaki sauce (Photo 4). This will ensure a cleaner flavour and be healthier, too.
Now you're ready to prepare Yukari's Teriyaki Chicken with Black Pepper Mayo, take a look at the recipe here.
