Chicken Teriyaki - cooking recipe

Ingredients

8 bone-in chicken thighs
salt and pepper
1/2 cup soy sauce
1/2 cup sugar
2 teaspoons fresh ginger (or 2 tsp powdered)
2 garlic cloves
1 tablespoon hoisin sauce
2 tablespoons mirin
2 tablespoons rice wine vinegar
1/2 teaspoon lemon juice
1 teaspoon cornstarch

Preparation

In a large skillet pan, add 2-3 tbsp oil (I used peanut oil) to the pan and allow to get hot.
In a medium size bowl, combine the soy sauce and sugar and stir well. Add the ginger, garlic cloves, hoisen sauce, mirin, and rice vinegar, and corn starch. Stir the sauce well with a small wire whisk. Reserve for later.
Salt and pepper the chicken for taste and lay the chicken thighs thick side down. Cook for about 10-12 minutes and the thighs get nice and crispy. Turn the thighs over and cook the other side. Continue to cook for about 10-15 minutes and the juices run clear, turning again one more time half way through.
Remove the chicken thighs to a separate plate and drain any of the oil. Stir the sauce one more time and add it to the skillet and stir with a whisk, getting the pieces on the bottom for flavor.
Add the chicken back to the pan, including any juices from the plate as well for best flavor! Allow the chicken to soak up the sauce, for about 2-3 minutes. Serve with steamed rice.