Teriyaki chicken
- Pan sear the chicken leg fillet on medium-high heat to get a good sear to lock in the juice and build flavor quickly. 4-6 minutes on the skin side, 2-3 minutes on the flesh sideLow heat will take too long, cause the chicken to lose moisture, and make the meat tough
- Add garlic and 4-6 tablespoons of Kikkoman teriyaki sauce in the last 30 seconds
- Reduce the sauce if you want it to be thick