Having Pub Subs tonight... To non Publix shoppers, Pub Subs are Publix Subs. They are known for their sandwiches!
Dinner tonight:Stovetop Chicken Teriyaki
WHY THIS RECIPE WORKS
For a straightforward chicken teriyaki recipe that would deliver a crisp, moist, sweet, and salty glazed chicken, thigh meat gives the best taste. You might want to be efficient by using bottled teriyaki sauce but none of the brands will have the bright taste and balance of this homemade version. Since it took only 5 minutes to make, this was an easy trade-off.
INGREDIENTS
1½–2 pounds bone-in chicken thighs
2 teaspoons vegetable oil
3½ tablespoons sake, divided
3 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons mirin
2 tablespoon grated fresh ginger
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
1 tablespoon cornstarch
INSTRUCTIONS
1. Place 1 chicken thigh skin side down on cutting board. Using sharp paring knife, trim excess skin and fat, leaving enough skin to cover meat. Cut slit along length of thigh bone to expose bone. Using tip of knife, cut/scrape meat from bone. Slip knife under bone to separate bone from meat. Discard bone and trim any remaining cartilage from thigh. Keeping thigh skin side down, cut into 1½-inch pieces, leaving as much skin attached as possible. Transfer to medium bowl and repeat with remaining thighs. Add 1½ tablespoons sake and 1 TBS cornstarch and stir gently until chicken is evenly coated.
2. Combine soy sauce, mirin, garlic, sugar, and remaining 2 tablespoons sake in small bowl. Microwave until sugar is dissolved, about 30 seconds. Place fine-mesh strainer over bowl containing soy sauce mixture. Add ginger to strainer and press to extract juice. Discard solids, but do not wash strainer.
3. Line large plate with paper towels. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Place chicken skin side down in skillet (do not crowd). Increase heat to medium-high; place Frywall or splatter screen, if using, on skillet; and cook, without moving chicken, until all pieces have ¼- to ½-inch perimeter of white, 6 to 8 minutes. Slide skillet off heat and flip chicken. Return skillet to burner and reduce heat to medium. Continue to cook until chicken is just cooked through, 1 to 2 minutes longer. Place cooked chicken on paper towel lined plate.
4. Pour off fat, scrape any browned bits out of skillet, and wipe skillet clean with paper towels. Return chicken to skillet. Add soy sauce mixture and cook over medium heat, stirring frequently, until chicken is thinly coated and sauce has consistency of maple syrup, 1 to 2 minutes.
5. Using slotted spoon, transfer chicken to serving bowl. Pour glaze in skillet through now-empty strainer set over small serving bowl. Drizzle 2 tablespoons glaze over chicken and serve, passing remaining glaze (there will be only a few tablespoons, but it is potent) to add separately.