2tbspapple cider vinegarI use a brand called Spectrum
1tspfresh grated ginger
1tspfresh grated garlic
Pat dry the chicken. Lightly season the chicken with a bit salt on the skin.
Pre-heat oven to 410/420 F. Cover a large sheet pan with aluminum foil with a baking rack on top.
Heat 1/2 tbsp ghee over a medium-large saute pan over medium/high heat. When hot, add chicken. Skin side down. Pan fry about 10 mins until the skin is crispy. *be careful about the splatter. Use a lid to cover the pan and prevent from splattering.
Place the chicken skin side down on the baking rack. Bake the 1st side for 10 mins. Flip and bake the skin side for another 8 mins or until the chicken is completely cooked through and the skin is crispy.
To make the sauce:
Combine ingredients under "Teriyaki sauce". In a large saute pan, heat the sauce over medium to medium-low heat. When it starts to get thickened, add chicken pieces back to the pan. Coat the sauce over the chicken.
Sprinkle toasted white sesame seeds and chopped scallion (optional). Serve with steamed broccoli, mashed potato, or cauliflower rice.