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Chicken Teriyaki
This isn't your average chicken teriyaki. It's ELEVATED chicken teriyaki. What makes it so elevated? First off, it's a resourceful dish. I used bone in-skin on chicken thighs just to remove the bone and skin–but to use them to their fullest potential. The skin got turned into chips, a perfect way to bring extra texture and roasty toasty flavors. The bone simmered with the teriyaki sauce to incorporate some extra savory richness. Finally, some quick pickled daikon radish to bring some balance. I always like to pair my dishes with something cool crisp and light to reset the palette. Make this and I dare you to tell me it's not the best chicken teriyaki on Earth.
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