Crispy Chicken with Teriyaki Onion Sauce 🍗

I'm going to show you how to make crispy chicken with teriyaki sauce. The whole chicken leg turns out perfectly crispy and you'll serve it with a homemade teriyaki onion sauce. Start by thinly slicing half an onion. It will bring sweetness and flavor to the teriyaki sauce. For the teriyaki sauce, combine 2 tablespoons of mirin, 2 tablespoons of light soy sauce, 2 tablespoons of water, 1 tablespoon of sugar. Mix it all together. Now debone the chicken legs and open them. This gives you nice, flat pieces of meat. If you grilled them without opening, the cooking wouldn't be even and some parts would overcook and dry out. Score the thicker parts of the meat lightly so it cooks evenly all the way through. You end up with two beautiful pieces of chicken. And make sure to keep the skin on, it will turn nice, crispy and delicious. Season both sides with a pinch of salt. In a pan, add 2 tablespoons of vegetable oil. Place both pieces of chicken skin side down and spread the oil out evenly. Make sure the chicken is lying flat. Put the pan over medium heat. Starting in a cold pan with a little oil lets the fat under the skin melt slowly. And the skin turns golden gradually without burning. From time to time, lift the chicken and shift it a bit so the oil gets underneath the skin. It makes it crisp. The meat attached to the skin cooks gently too. Keep checking the skin from time to time, we want it golden, not burnt. The cooking time can vary depending on your stove, but here, after about 18 minutes, the skin is nice and crispy. Flip the chicken over to finish cooking on the meat side. Once flipped, pour off some of the oil, that way the meat browns gently instead of frying and stays tender. Let it cook for 4 minutes, still over medium heat. Take it out and set it on a rack, skin side up, so it stays crispy. Pour off the extra oil, keeping just 1 tablespoon in the pan. Still over medium heat, add the sliced onion. Stir for 40 seconds. The onion will soak up all those chicken drippings and make the sauce even richer, with a great umami flavor. Add a tablespoon of cooking sake and stir for 10 seconds. The alcohol evaporates and leaves behind a really nice aroma. Lower the heat, pour in the sauce, add a little pepper, and stir occasionally for about 2 and a half minutes. The flavors come together and the sauce thickens up slightly. Turn off the heat. For each plate, place a piece of grilled chicken, skin side up. Spoon some of the teriyaki onion sauce around it, not on the skin, so it stays crispy. Serve it with rice. This chicken is amazing! The meat is delicious, tender and juicy. The skin is perfectly crispy and the sauce is really good. It brings a great sweet and salty combo. And for a well-rounded meal, add a vegetable side, like some Chinese broccoli sautéed with garlic. I love adding a sprinkle of shichimi, Japanese 7 spice powder. This is a quick recap to making this crispy teriyaki onion chicken. Debone the chicken legs and score them for even cooking. Start in a cold pan for that perfectly crispy skin. Pour off the excess oil before cooking the meat side. Lightly caramelize the onion in those pan drippings. Serve the sauce around the chicken, not over the crispy skin. Thanks for watching! Subscribe to Morgaine Recipes for more home cooking inspiration.