ATK Chicken Teriyaki

 

8 bone-in, skin-on chicken thighs (about 5 ounces each), trimmed of excess fat and skin

Ground black pepper

2 tsp. vegetable oil

1/2 C. soy sauce

1/2 C. sugar

2 T. mirin

1/2 tsp. grated fresh ginger

1 medium clove garlic, minced or pressed through garlic press (about 1 tsp.)

1/2 tsp. cornstarch

1/8 tsp. Red Pepper Flakes

2 Scallions, sliced thin

 

Whisk soy sauce, sugar, mirin, ginger, garlic, cornstarch and red pepper flakes together in a small bowl. Pat chicken dry and season with pepper. Heat oil in 12” non-stick skillet over medium-high heat until shimmering. Carefully lie thighs skin side down. Cook until chicken is well browned and skin crispy, about 15 minutes. (You may want to weigh the chicken down with a heavy pot while it cooks to make sure the skin touches the hot pan.) If they are browning too quickly, turn heat down. Flip and cook until thickest part of the thigh reaches 170-175 on instant read thermometer, 5-10 minutes longer. Transfer to plate, tent with foil, and set aside. Pour off fat from skillet. Whisk soy mixture again then add to skillet and bring to simmer over medium heat. Nestle chicken in skillet, skin side up and spoon some sauce over the top. Simmer until sauce is thickened and glossy, 2 minutes more. Transfer to platter and garnish with green onions.