I continue to experiment in the preparation of basic chicken, seeking the best results in making a sweet chicken with shoyu and spices.

Step #1. I blanche the chicken for three/four minutes.
Step #2.  Cook chicken with some H20 and a hat to kept it tender – add some liquid as needed.
Step #3. Add some mirin, shoyu and glaze the chicken giving it colour.
Step #4. Finish it by adding garlic, paprika and black cracked pepper.
Step #5. I put it into a Japanese toaster oven, not the American toaster, to crisp the skin.

The ending is a sweet and spicy chicken, it puts a smile on the faces of the guests.