Teriyaki Chicken

Teriyaki Sauce Prep:

Chop 2 or 3 green onions white part only.

Cut the onion into quarters.

Place them on a baking sheet lined with foil. Add garlic cloves and ginger.

Place them under the broiler for about 10 minutes charred.

In a bowl, combine soy sauce, mirin, sake, and sugar. and bring it to a boil. Once it comes to a boil, reduce it down to low heat.

Let it simmer for 10 more minutes, stirring occasionally.

Once the sauce is reduced by 2/3, remove it from the heat. Set aside.

Chicken

Prep

Cut the green onions into long strips white part only.

Thinly slice the cabbage. Soak them in cold water.

Prepare the chicken. Season both sides with salt and pepper. Coat them with some potato starch . Shake off the excess.

Cook

In a pan, heat the oil (1/2 tbsp) over medium-low heat. When hot, place chicken, skin side down,

and the green onions. Once the green onions are nice and charred, remove them from the pan.

Once you’ve got good color on one side, flip and cook the other side for another couple of minutes.

Once it’s golden and crispy on both sides, change the heat to low heat,

Generously brush them with teriyaki sauce.

Let cook for a few more mins.

To serve, place the drained cabbage on a plate. Add grilled green onions. Drizzle some of that teriyaki sauce over the cabbage.

Place your teriyaki chicken on the other side. Serve it with hot rice.