Chicken Teriyaki チキン照り焼き

subheading: For the Chicken:

¾ to 1 lb boneless, skinless chicken thighs (I highly recommend using skin-on, boneless chicken thighs if you can find them)

⅛ tsp Diamond Crystal kosher salt

⅛ tsp freshly ground black pepper

1 Tbsp neutral oil (for cooking the chicken)

subheading: For the Teriyaki Sauce:

2 Tbsp soy sauce

2 Tbsp mirin

2 Tbsp sake

1 Tbsp sugar

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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