Teriyaki Chicken 照り焼きチキン

Score the chicken thigh meat and open up to make the meat thickness even.

Poke the chicken thigh skin with a fork in order to allow the sauce to go through easily.

Heat a large frying pan on high heat (you do not need oil)

Once the pan has heated, place the chicken meat on the pan with the skin side down

Brown the side and make the skin crisp for about 5 minutes. Remove any oil produced from the skin as much as possible.

When the skin is crisped, turn the meat over and cook the other side.

Pour the teriyaki sauce over the chicken meat. Keep pouring sauce over the chicken meat with a spoon until the teriyaki sauce has reduced a little bit.

When the sauce starts to make bigger bubbles around the chicken and the sauce has thickened, turn the heat off and remove the pan from the heat.

Slice the chicken thigh about 2 cm thick to serve with your choice of vegetables.