Fukuro Malaysia

1.Prepare the Chicken

Using a Fukuro Chef Knife, trim excess fat from boneless chicken thighs for a cleaner texture. Pat the chicken dry with a paper towel to ensure a golden sear when cooking. Lightly season with salt and pepper to enhance the natural flavors before adding the sauce.
2. Make the Teriyaki Sauce
In a small mixing bowl, combine ¼ cup soy sauce, 2 tbsp mirin, 1 tbsp sake, 1 tbsp honey or brown sugar, 1 tsp grated ginger, and 1 minced garlic clove, stirring well until the sugar fully dissolves.

3. Cook the Chicken in Stainless Steel Cookware:
Preheat a Fukuro Stainless Steel Cookware over medium heat and add 1 tbsp of oil. Place the chicken skin-side down and sear for 4-5 minutes until golden brown. Flip and cook for another 3-4 minutes until the chicken is almost cooked through.

4. Add the Teriyaki Sauce：

Pour the prepared teriyaki sauce into the pan and let it simmer over low heat. Use a Fukuro ProSilicone Spatula to gently coat the chicken with the sauce as it thickens. Allow the sauce to reduce and glaze the chicken for an additional 2-3 minutes.

5. Slice and Serve:

Transfer the cooked chicken to a cutting board and let it rest for 2 minutes before slicing. Using a Fukuro Utility Knife, slice the chicken into even strips.

6. Garnish and Enjoy: 
Serve the teriyaki chicken over steamed rice or alongside stir-fried vegetables. Garnish with toasted sesame seeds and sliced green onions for extra flavor.

7. Store for Freshness:
Store any leftovers in a Fukuro Yoki Glass Container to keep the sauce and chicken fresh. Reheat gently in a pan over low heat to maintain tenderness.