Marinate:<\/strong><\/p>\n 18-24 oz boneless, skinless chicken thighs, thicker parts cut and spread out to thin.<\/p>\n 4 TBS mirin<\/p>\n 4 TBS sake or Shaoxing rice wine<\/p>\n 4 TBS soy sauce, mix and set aside for 1 hour.<\/p>\n 1 tsp brown sugar<\/p>\n Cook:<\/strong><\/p>\n Heat a large skillet over medium high heat. Add<\/p>\n 1 TBS oil,<\/strong> add<\/p>\n Marinated chicken<\/strong> and cook until bottom is golden brown, then turn over. Cover and reduce heat to low and cook for 3 to 4 minutes. Remove cover and turn heat to medium. Let it cook until the juice starts to caramelize. Turn to get both sides nicely brown. Remove to plate.<\/p>\n Add remaining marinade<\/strong> and add brown sugar<\/strong> if you like it sweeter. BTB to thicken.<\/p>\n Cut chicken<\/strong> into strips and drizzle with sauce.<\/strong><\/p>\n Serve.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 3 to 4 Cook! Stacey Cook Marinate: 18-24 oz boneless, skinless chicken thighs, thicker parts cut and spread out to thin. 4 TBS mirin 4 TBS sake or Shaoxing rice wine 4 TBS soy sauce, mix and set aside for 1 hour. 1 tsp brown sugar Cook: Heat a large skillet over medium high heat. Add 1 TBS oil, add Marinated chicken and cook until bottom is golden brown, then turn over. Cover and reduce heat to low and…<\/p>\n