Crispy, Juicy, and Melty! Teriyaki Chicken with Grana Padano PDO

Ingredients

1. Chicken thigh (boneless): 300g
2. Salt and pepper: to taste
3. Cornstarch: 2 tablespoons
4. Salad oil: 2 tablespoons
5. For the Sauce (★):
   • Soy sauce: 2 tablespoons
   • Mirin: 2 tablespoons
   • Sake: 2 tablespoons
   • Sugar: 1.5 tablespoons
6. Grana Padano cheese: as needed

Instructions

1. Prepare the Chicken:
   Even out the thickness of the chicken thighs.
   Season with salt and pepper on both sides.
2. Coat with Cornstarch:
   Lightly dust the chicken thighs with cornstarch.
   Heat the oil in a frying pan over medium heat. Place the chicken in the pan, skin side down.
3. Cook the Chicken:
   Cook for 2–3 minutes until the skin is golden brown.
   Flip the chicken and cook for another 2 minutes on the other side.
4. Make the Sauce:
   Remove excess oil from the pan using paper towels.
   Add all the sauce ingredients (★) to the pan. Turn the chicken to coat it evenly in the sauce and let it simmer for a minute or two.
5. Add Grana Padano:
   Place slices of Grana Padano cheese on top of the chicken.
   Cover the pan and let it cook on low heat until the cheese melts and the chicken is fully cooked.