TERIYAKI CHICKEN

TERIYAKI CHICKEN 6 chicken thighs , boneless and skinless 1/4 cup sake (or white wine) 1/4 cup sugar 1/2 cup mirin 1/2 cup soy sauce grated ginger and garlic , optional Put all the ingredients into a large Tupperware or resealable bag and marinate for at least 30 minutes but preferably 3-4 hours. In a large skillet add the chicken thighs on medium heat, cooking 4-5 minutes on each side before removing from the pan and adding in the marinade. Let the marinade come to a rolling boil and cook on medium heat until thickened (4-5 minutes) before adding the chicken back in to coat. When a recipe calls for mirin, the Japanese sweet rice wine, you need a combination of acidic and sweet flavors. Add between 1 and 2 tablespoons of sugar to 1/2 cup of white wine, vermouth, or dry sherry to replace 1/2 cup of mirin.