Steps

1. Spread out the chicken skin and remove any excess skin, tendons, and fat. Especially remove yellow fatty parts as they can cause gamey odors.
   🕒 01:48
2. Pierce the surface of the chicken with a fork. Pierce the back side as well. [Key Tip!] Piercing helps the marinade penetrate better.
   🕒 02:14
3. Place the chicken in a tray and first rub in 1/2 tsp of Sugar. Rub thoroughly until the sugar dissolves and the meat looks glossy. [Key Tip!] Rubbing in sugar first helps retain moisture, resulting in a juicier chicken.
   🕒 02:34
4. To the sugared chicken, add 1 tsp of Cooking Sake (Rice Wine) and 1 tsp of Soy Sauce, and mix well to coat.
   🕒 03:06
5. Let it sit for about 5 minutes.
   🕒 03:15
6. Peel the ginger and slice it thinly. Cut the green onion into lengths of about 5cm.
   🕒 03:20
7. Pat dry any excess moisture from the chicken that has been sitting for 5 minutes.
   🕒 03:35
8. Coat the entire surface of the chicken, front and back, with 1 tbsp of Potato Starch. Ensure the skin is stretched out properly. [Key Tip!] Coating with potato starch prevents the juices from escaping, making the chicken tender and juicy. It also helps achieve a nice, crispy browned exterior.
   🕒 03:40
9. Lightly oil a frying pan with Vegetable Oil (for cooking) and add 5g of thinly sliced Ginger.
   🕒 04:04
10. Heat over medium heat for about 30 seconds until fragrant. [Key Tip!] Sautéing the ginger first removes any gamey smell and adds a fragrant aroma.
    🕒 04:11
11. Place the chicken, skin-side down, in the heated pan, ensuring the skin is spread out well.
    🕒 04:19
12. Gently press down with a spatula to ensure even cooking.
    🕒 04:27
13. Cover with a lid and steam-grill over low heat for 6-7 minutes. [Key Tip!] Covering with a lid during steaming makes the chicken wonderfully fluffy.
    🕒 04:37
14. After 6 minutes, remove the lid and flip the chicken.
    🕒 05:23
15. Add the cut Green Onion (1/2 stalk) to the side of the chicken, cover with a lid, and cook over low heat for 5 minutes.
    🕒 05:38
16. Flip the green onion halfway through.
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17. After 5 minutes, remove the lid and check if the chicken is evenly browned.
    🕒 06:05
18. Turn off the heat temporarily, tilt the pan, and wipe away any excess oil. [Key Tip!] Remove only the rendered oil, without losing the chicken's natural flavors.
    🕒 06:15
19. Turn the heat back on (medium heat) and add all of [B] 1 tbsp of Cooking Sake (Rice Wine), [B] 1 tbsp of Mirin (Sweet Rice Wine), [B] 1 tbsp of Sugar, [B] 1 tbsp of Soy Sauce, and [B] 1/2 tsp of Vinegar.
    🕒 06:33
20. Stir the sauce ingredients once, then flip the chicken.
    🕒 06:47
21. Flip the chicken occasionally and simmer for about 1.5 to 2 minutes until the sauce thickens and coats the chicken. [Key Tip!] Because the chicken is coated with potato starch, the sauce will cling to it easily.
    🕒 06:53
22. Slice the finished Teriyaki Chicken and arrange it on a plate.
    🕒 07:14