Teriyaki Chicken

TERIYAKI CHICKEN

4 CHICKEN THIGHS (deboned will make it easier to cut up in pieces, but I used the bones to make the chicken soup)
2 tbsp. MIRIN (Japanese cooking wine)
2 tbsp. SUGAR
2 tbsp. DARK SOY SAUCE (optional)
1 tbsp. COOKING SOY SAUCE

Panfry the chicken, or chicken cutlets until there is no red parts left. Add the mirin, sugar and soy sauces. Cover the chicken in the mixture, then set the chicken aside. Keep cooking the mixture until it thickens, this sauce is great over rice and for dipping the chicken pieces. Serve hot.

This was what my set up looked like. Woo yummy chicken soup. Just put some water with the bones in a small pot, boil, add salt, threw in some chives. You can also serve Miso Soup instead of chicken soup I guess, but being Chinese, I do not like wasting the chicken bones. Ha ha