Quick and Tasty Teriyaki Chicken In My New Vermicular Frying Pan

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics the sweetness and acidity of mirin.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake without sacrificing flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option while canola is budget-friendly.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often more affordable.

Open the box for the new vermicular frying pan.

Introduce the vermicular frying pan and its features.

Explain the importance of drying the chicken, wiping off moisture from both sides.

Season the chicken with salt and black pepper on both sides.

Add Japanese sunal peppercorns on the meat side of the chicken.

Coat the chicken with potato starch on the meat side.

Preheat the vermicular frying pan on medium heat.

Add oil to the pan and wait until it starts smoking, then reduce the heat slightly.

Place the chicken skin-side down in the pan.

Cook the chicken until the skin is crispy, utilizing the unique enamel coating of the pan.

Brush teriyaki sauce onto the chicken and lower the heat to simmer.

Let the chicken caramelize and brown, then remove it from the heat to rest.

Slice the chicken and serve it over a bowl of rice, adding sauce over the rice.

Garnish with sliced green onion and sprinkle with yuzu chili powder.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens