Teriyaki Chicken Thighs

In a small bowl, combine sake, mirin, and koikuchi soy sauce.

Add sugar to the liquid ingredients.

Stir well until the sugar is dissolved.

Turn the chicken thigh over, spread the skin, and cut off any excess skin and fat. This helps to achieve even browning and crispiness.

If you find any holes in the meat, cut the thick part of the chicken to complement it. This ensures even cooking.

Turn on the heat to medium-high. The pan should be hot enough to sear the chicken immediately.

Add the chicken thigh to the hot pan, skin-side down.

Place a small plate on top of the chicken and apply pressure for a few minutes to sear the skin evenly and achieve a perfect brown, crispy texture. This also helps render the fat.

Fry the chicken, skin-side down, for about 8 minutes without turning it over. This allows the skin to become very crispy.

After 8 minutes, carefully remove the plate and use paper towels to absorb excess fat and water that has rendered from the chicken.

Turn over the chicken thigh and sear the other side for about 2 minutes.

Turn the heat to medium. Add the prepared teriyaki sauce and sugar to the pan. Simmer for a moment until the sauce thickens and becomes sticky.

Return the chicken to the pan, ensuring not to add excess water from the chicken itself into the sauce. Place it skin-side up in the simmering sauce.

Continuously spoon the teriyaki sauce over the chicken skin, over and over again, for about 2 minutes. This coats the chicken beautifully and creates a glossy finish.

When the sauce has a beautiful amber color and the chicken is cooked through, turn off the heat.

Carefully remove the chicken from the pan and place it on a cutting board.

Slice the chicken into bite-sized pieces. Cutting it skin-side down makes it easier.

Place the sliced chicken on a serving plate. Spoon any remaining teriyaki sauce from the pan over the chicken for an extra glaze.