Korean Chicken Teriyaki

• 1 Chicken thigh meat
• 1 to 2 teaspoons Gochujang
• 1 tbsp Soy sauce
• 1 tbsp Sake
• 1 tbsp Mirin
• 2 tsp Sugar
• 1 clove Grated garlic
• 1 tsp Sesame oil

1. If you have enough time or if you want to cut down on the calories, cut off the white fat in between the chicken skin and meat with kitchen scissors.
2. Combine the sauce ingredients in a shallow tray or bowl.
3. Cut the chicken into bite-sized pieces and add it to the sauce.
4. Leave to marinate for 15 minutes to half a day, turning it over occasionally.
5. Take the chicken out and put the pieces in a non-stick frying pan with the skin sides down.
6. Pan fry over medium heat until browned.
7. Turn the chicken pieces over and brown on both sides.
8. Wipe out any burned bits or excess fat in the frying pan with paper towels.
9. Turn the heat down to low, cover the pan with a lid and steam-fry for about 3 minutes.
10. Wipe off the frying pan again, turn the heat up to medium and add the sauce left in the tray or bowl.
11. Coat the chicken with the sauce to finish.

chicken thigh, gochujang, soy sauce, sake, mirin, sugar, garlic, sesame oil

Taken from cookpad.com/us/recipes/146287-korean-chicken-teriyaki (may not work)