Chicken Teriyaki
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Appears in Cook's Illustrated November/December 2021, America's Test Kitchen TV
The sweet, salty, umami-packed dish that’s ubiquitous in the United States is not what you’ll find in Tokyo. Japanese cooking authority Elizabeth Andoh helps set things straight.
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WHY THIS RECIPE WORKS
Our version of chicken teriyaki started with bone-in chicken thighs, not because we wanted the bones (we promptly removed them), but because we wanted the skin, which protects the meat from the heat of the skillet and adds succulence and me...