chicken:
- 1 ½ lbs. chicken
- sea salt to taste
- toasted white sesame seeds, optional
- chopped scallions, optional
- ½ tbsp. ghee, for pan frying
teriyaki sauce:
- 3 ½ tbsp. coconut aminos
- ¾ tbsp. fish sauce
- 2 tbsp. apple cider vinegar
- 1 tsp fresh grated ginger
- 1 tsp fresh grated garlic
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Pat dry the chicken and remove the bone (if you use chicken thigh). Lightly season the chicken with a bit salt over the skin.
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Heat 1/2 tbsp ghee over medium/high heat. When hot, add chicken. Skin side down. Pan fry about 10 mins until the skin is crispy. *be careful about the splatter. Use a lid to cover the pan and prevent from splattering.
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Flip and pan fry the other side until the chicken is completely cooked through. Drain the oil from the saute pan and set chicken aside.
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Sauce: Combine ingredients. Heat the sauce over medium to medium-low heat. When the sauce is thickened, add chicken back to the pan. Coat the sauce over the chicken.
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Wait for 5 mins before slicing the chicken into bite sizes. Sprinkle toasted white sesame seeds and chopped scallion (optional). Serve with steamed broccoli, mashed potato, or cauliflower rice.
photo and recipe: iheartumami.com
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