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Prepare For the chicken:.
You need boneless, skin-on chicken thigh meat.
Prepare lite soy sauce.
Provide garlic, crushed.
Prepare rice wine, sake, or white wine.
You need brown sugar.
Use thin slices fresh ginger (or if you don't have fresh, use 1/8 teaspoon powdered).
Prepare For the glaze:.
You need to prepare lite soy sauce.
Use fresh ginger.
Prepare garlic, crushed.
You need to prepare of an onion.
Use rice wine, sake, or white wine.
You need brown sugar.
Provide white sugar.
Prepare corn starch slurried (dissolved) in 1 Tablespoon cold water.
You need unsalted chicken stock.

Season the chicken with the marinade ingredients and mix gently but thoroughly to evenly incorporate. If you're planning to cook the chicken shortly, leave it out while you make your glaze. Otherwise, refrigerate until 30 minutes before you plan to cook it. I say it all the time, and I'll say it again that for the most part, most things cook better at room temp..
While the chicken is marinating, put all the glaze ingredients except the corn starch slurry and unsalted chicken stock in a small saucepan and bring to a very gentle boil over medium heat..
Once the glaze has come to a gentle boil (you should see gentle, infrequent bubbles rising to the surface and popping), add the cornstarch slurry and unsalted chicken stock, and bring back up to a very gentle boil over medium heat. When the glaze comes back up to a gentle boil, reduce the heat to low and let simmer for another 5 to 7 minutes, and cut the heat..
While the glaze is cooling, preheat the oven to 400F and place the chicken meat side down on a foil lined pan..
Roast the chicken for about 15 minutes in the 400F oven, then turn on the broiler, and place the chicken about 4 inches under the broiler to crisp up the skin another 2 minutes or so. After 1 minute, check the chicken every 15 seconds or so and take it out when it looks like this. When you put anything sweet and fatty under the broiler, it can go from perfectly charred to burnt beyond recognition in a matter of seconds. Best to be vigilant! :).
Slice skin side down - and do it decisively so you cut through the skin - and serve with a little glaze spooned over. On this particular day, we ate it with a little steamed white rice, some garden salad dressed with homemade Thousand Island, and a ham tamagoyaki (rolled omelette)..
Enjoy! :).

There is always something new to find out when it concerns food preparation and also every cook's skill-set is open to enhancement. This Teriyaki Chicken recipe is simply a couple of recipe suggestions to help improve your cook's efficiency. There are a lot more excellent recipes available and also great chefs maintain seeking them throughout their lives. Continuous learning is the essential to ever-improving cooking skills.

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