Pan-Fried Chicken Teriyaki-Yaki

• 6 boneless skinless chicken thighs
• 1 tablespoon fresh grated ginger
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 tablespoons honey
• 3 tablespoons mirin
• 3 tablespoons sake
• 3 tablespoons soy sauce
• 3 tablespoons sake

1. Rub ginger and salt into thighs and let sit & marinade for 30 minutes.
2. After marinating, use paper towel to dry chicken, remove as much ginger pulp as possible.
3. Heat oil in frying pan over medium heat. Add chicken and fry until golden brown on one side.
4. Flip and add 3 T. sake and cover pan with lid.
5. Steam chicken until just cooked (4-6 min).
6. Prepare the teriyaki sauce- Mix honey, mirin, sake, and soy sauce- stir to combine.
7. Remove lid and drain remaining lid and oil. Use paper towel to dry the pan.
8. Turn heat up to high and add terikayi sauce. Let boil while you repeatedly flip chicken to coat evenly. It will be done when most liquid evaporates. It should have a thick glaze.
9. Pour glaze over chicken. Serve with white rice.

chicken thighs, ginger, salt, olive oil, honey, mirin, sake, soy sauce, sake

Taken from www.food.com/recipe/pan-fried-chicken-teriyaki-yaki-520506 (may not work)