Chicken Teriyaki Donburi
Chicken teriyaki is so often either saccharine sweet or doused with a thick, gloppy sauce. This version is a refinement—the chicken has a good sweet-salty balance and a light glaze-like sauce that coats the pieces. The term donburi refers to foods served over rice in individual bowls (deep Asian-style bowls are best), but if you prefer, you could simply spoon the rice and chicken onto plates.
tablespoons sake, divided
01In a medium bowl, whisk together 2 tablespoons of the sake and the cornstarch. Add the chicken and toss to coat. In a 12-inch skillet over medium-high, heat 1 tablespoon of the oil until shimmering. Add half of the chicken in a single layer and cook without stirring until golden brown on the bottom, about 3 minutes. Using a metal spatula, scrape up and flip the chicken, then cook without stirring until golden brown all over, about another 2 minutes. Transfer the chicken to a bowl. Return the skillet to medium-high, add the remaining 1 tablespoon oil and repeat with remaining chicken. Discard any fat left in the pan.
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