Chicken Teriyaki

So my lovely sister is addicted to teriyaki when I saw this idea I thought of her.  I will be making this for her when she comes to visit next.

So this is what you need. Chicken thighs.  It is best to use thighs with the skin on but that means removing the bone since you cannot buy thighs without the bone in but its not that hard and the skin is so nice and crispy. 
Chicken thighs
1/2 cup sugar
1/2 soy sauce
2 T rice vinegar
1 T grated ginger
1 T fresh garlic
cornstarch for thickening

Take the chicken thighs and turn over and with a small knife cut out the bone in the middle.  Its really not that hard.  Your fingers get cold but that's about it and then you have a nice pile of bones with a little meat on them to make some yummy stock. 

Here is the stuff for the sauce.  Rice vinegar, soy sauce, fresh ginger, fresh garlic, white sugar, and corn starch

Take a knife and peel the ginger into a squarish shape so its easy to grate.

Then grate it on the micro plane till you have about a tablespoon.  It will be a wet paste.  You can use a little more or less depending on your preference. 

Do the same thing with a couple cloves of garlic till you have the same amount.  You will end up with a small piece left over but that's fine.  You dont need to worry too much about your fingers its not too sharp. 

Whisk the soy sauce, sugar, vinegar, ginger, garlic and start with about T of corn starch and let it simmer for a few min to thicken.  I had to add more but it just depends.  You can always add more but its harder to thin it out.

Place chicken thighs on a rack on a cookie sheet or broiler pan so the fat can drip down and not make the chicken greasy.  Place the over rack towards the top of the over.  Broil for about 10-14 min.  Rotate pan 1/2 through for more even cooking which I forgot to do. 

Let chicken rest for 3-5 min so the juice can reabsorb into the chicken or when you slice it it will just pool on your plate.

This is what not to do.  It was still good just more soupy. 

Once the chicken has rested.  Slice and serve with warm rice.