Glossy Teriyaki Chicken

• 1 Chicken thigh
• 50 ml Soy sauce
• 50 ml Vinegar
• 40 grams Sugar

1. Measure out 50 ml each of soy sauce and vinegar, and add in the sugar.
2. In the photo, I added 40 g of sugar.
3. Check to see if the butterflied chicken thigh will perfectly fit into the saucepan.
4. Pour the seasoning into the saucepan, put the chicken thigh with the skin-side down, and heat the pan over high heat.
5. Once it comes to a boil, turn the heat down to low immediately, and simmer for about 10 minutes without touching it.
6. *Do not cover with a lid.
7. It will look like this after 10 minutes.
8. Flip over the chicken.
9. Simmer for another 10 minutes.
10. It will bubble like this after 10 minutes.
11. Flip over the chicken once more with the skin-side down and simmer for another 2-3 minutes, being careful not to let it burn, and it's done!
12. Take out the chicken from the pan, let it cool down a little, and then cut.
13. It's so juicy.
14. Top with shredded white leek for an appetizer!
15. !
16. Today, I packed the teriyaki chicken in my husband's bento.
17. I placed them on top of the rice!
18. !

chicken thigh, soy sauce, vinegar, sugar

Taken from cookpad.com/us/recipes/147590-glossy-teriyaki-chicken (may not work)