Japanese Mum's Chicken

[The Edifying Conscience]

I had forgotten how good this chicken was until I just inhaled some for dinner. I got the recipe from recipezaar and adapted it to make the skin crisp. It tastes very much like teriyaki or at least what I remember teriyaki tasting like.

Japanese Mum's Chicken
Jan S., Recipezaar.com

1 cup water
1/2 cup balsamic vinegar
1/3 cup soy sauce
2 1/2 tablespoons sugar
1 clove garlic, peeled and bruised
1 small hot chili pepper, slit open,seeds removed or 1 teaspoon Sriracha or other hot sauce
6-8 pieces chicken thighs, breasts, leg or wings NOT BONELESS SKINLESS

Make sauce using first 6 ingredients. Set aside 3/4 cup to make the sauce. Marinate the chicken overnight or for as long as possible (at least 4 hours) in the remaining sauce.

Drain marinade, pat the chicken dry and place on a rack on a sheet pan. Roast chicken at 450* oven for 40 minutes, or until done. When done the skin gets a beautiful deep brown color and is perfectly crunchy.

Bring the remaining marinade to boil and reduce by 1/2. I sometimes thicken it with a tiny bit of cornstarch slurry. Drizzle the sauce over the chicken and rice.

[Fidissimus]

Brown sugar or regular? (I always make my Teriyaki w/ brown - does it matter much for this recipe?)
_________________
Cheers!
Jenn

GF BD: Feb. 2001
Free of wheat, barley, rye, oats, rice, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/

[The Edifying Conscience]

I have used white sugar, but brown would be better.

[plain_old_donut]

I made this last night using chicken wings. It was great. Family says I can fix this anytime. (I used brown sugar, and I thickened the sauce with sweet rice flour)

I'll vote for TNT on this one!

Thanks TEC for posting this recipe.

[The Edifying Conscience]