Chicken Teriyaki

Name: Chicken Teriyaki
Yield: Serves 4
Cuisine: Japanese
Ingredients: 1½–2 pounds, bone-in chicken thighs; 3½ tablespoons, sake, divided; 1 tablespoons, cornstarch; 3 tablespoons, soy sauce; 1 tablespoon, sugar; 2 tablespoons, grated fresh ginger; 2 teaspoons, vegetable oil

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Appears in Cook's Illustrated November/December 2021

The sweet, salty, umami-packed dish that’s ubiquitous in the United States is not what you’ll find in Tokyo. Japanese cooking authority Elizabeth Andoh helps set things straight.

SERVES4

TIME1 hour

has video

WHY THIS RECIPE WORKS

Our version of chicken teriyaki started with bone-in chicken thighs, not because we wanted the bones (we promptly removed them), but because we wanted the skin, which protects the meat from the heat of the skillet and adds succulence and me...

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