A last Asian favorite

February has been a fun but challenging month for me. Lots of recipes, many I know I'll make again and again. If I had to pick a favorite, it probably would be the bulgogi. Aaron and I loved it so much, and it's one I know we'll make over and over.

I've got a new theme starting tomorrow. It's a really good one; hope you're up for some more really great recipes.

My last Asian recipe is one of my very favorites. It's certainly become Americanized over the years, with tons of marinades to pick from at all sorts of grocery stores. But this one is homemade, and it's so delicious. It's worth the extra time and effort for this one. Serve with a side of brown rice and some steamed vegetables, and dinner's ready!

This is from the book "The America's Test Kitchen Family Cookbook."

Chicken teriyaki

8 bone-in, skin-on chicken thighs (6 to 8 oz. each), trimmed

Freshly ground black pepper

2 tsp. vegetable oil

1/2 cup soy sauce

1/2 cup sugar

2 tbsp. mirin, sweet sherry or dry white wine

2 tsp. grated ginger

1 garlic clove, minced

1/2 tsp. cornstarch

1/8 tsp. red pepper flakes

Pat the chicken dry with paper towels, then season with pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken, skin-side down.

Weigh the chicken down with a heavy pot. Cook until the skin is a deep mahogany brown and very crisp, about 15 to 20 minutes. (The chicken should be moderately brown after 10 minutes. If it is very brown, reduce the heat; if it is still pale, increase the heat.)

Remove the weight and flip the chicken over. Reduce the heat to medium and continue to cook, without the weight, until the second side is brown and the chicken is thoroughly cooked, about 10 minutes.

Meanwhile, whisk the soy sauce, sugar, mirin, ginger, garlic, cornstarch and pepper flakes together.

Transfer the chicken to a plate. Pour off all of the fat from the skillet. Whisk the soy sauce mixture to recombine, then add to the skillet and return to medium heat. Return the chicken to the skillet, skin-side up, and spoon the sauce over the top. Continue to simmer until the sauce is thick and glossy, about 2 minutes longer.

Serves 4.