Braised Chicken Teriyaki
Maggie May Schill
4chicken legs or thighs, skin-on bone-in
3 Tbsppeanut oil
1 choisin sauce
1/4 crice wine
1/3 csoy sauce
1 Tbspfish sauce
3 clovegarlic, minced
1 Tbspgrated ginger
1-2 tspred pepper flakes
1 cteriyaki sauce
·salt and pepper to taste
How to Make Braised Chicken Teriyaki
- Preheat oven to 325'F
Season chicken pieces completely with salt and pepper
- Add remaining ingredients to the pan and mix them together thoroughly.
Place chicken back into pan and place in the preheated oven, uncovered.
Braise chicken for about 45 minutes.
Side note: while the chicken is braising, this is a good time to start on the rice and veggies if you are planning on having them as a side.
- Remove pan from oven, and remove chicken from pan and set aside covered.
Put pan back over medium high heat on the stove top and reduce liquid in pan down until thick and sticky. This will take about 7 minutes. You can use cornstarch to hurry the process along, but I wouldn't personally because the raw flour flavor might be left behind.
Pour sticky teriyaki sauce back over chicken and serve.