Slice two large chicken breasts in half lengthwise and place on the prepared baking sheet. In a glass measuring cup, whisk together brown sugar, soy sauce, minced garlic, avocado oil, vinegar, and honey. Pour the mixture in a small saucepan on medium heat. Cook and stir for 2-3 minutes to allow the sugar to dissolve. Combine sauce ingredients in a small saucepan and mix well. Bring to a boil so it's bubbling and let it bubble for 2 minutes to evaporate the alcohol. Remove off heat and set aside. Using a brush, lightly dust sliced chicken with cornstarch on both sides with dabbing motion. Do not heavily coat in cornstarch. Instructions Rub the ginger and and salt into the chicken and let this sit for at least 30 minutes. After it's marinated, use paper Heat the oil in a heavy bottomed frying pan over medium heat. You don't want to start the chicken off over too high a Flip the chicken, then add 1 tablespoon of Add the sugar, soy sauce, and sake on top of the chicken, and then bring this to a boil over high heat. Cover the pot with a lid, turn down the heat to maintain a full simmer, and cook the wings for 15 minutes. Preheat the oven to 430 degrees F (220 C). When the chicken is done, transfer the teriyaki wings to a metal rack set on top of a sheet pan. Instructions Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add in chicken and let brown on bottom about 3 - 4 minutes then flip and continue to cook until center registers about While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy 8Q1mL0c.

teriyaki chicken in pan