I love the Chicken Teriyaki recipe but I have never managed to make it without getting burned black sugar residue in the pan as I sear the chicken pieces. I've tried leaving the brown sugar out of the marinade and just dissolving it into the sauce before serving but the sugar in the mirin still burns. I have now resorted to changing pans before pouring them marinade back over the chicken pieces but then I lose all of the chicken residue from pan number 1. Any ideas?
Nigella's Chicken Teriyaki marinates chicken pieces in a home-made teriyaki sauce and then briefly sears the chicken in a hot pan before finishing the cooking by simmering it in the sauce. If you have a non-stick frying pan it is generally easier to cook the chicken without the sugar in the sauce burning. But if you have a problem with your particular pan then it is possible to adapt the method.
We suggest marinating the chicken in 2 tablespoons (30ml) of the soy sauce from the recipe for 15 minutes (you may need to toss the chicken around in the sauce a little to make sure it is coated evenly) and making up the teriyaki sauce with the remaining soy sauce. Sear the chicken, adding any soy sauce left in the bowl to the teriyaki sauce, then add the teryiaki sauce and continue with the recipe.