Japanese Chicken Teriyaki

Ingredients

• 400 grams Chicken Thighs
• 2 tablespoons Soy Sauce
• 2 tablespoons Mirin
• 2 tablespoons Sake
• 1 tablespoon Sugar
• 1 tablespoon Vegetable Oil
• 1 stalk Green Onions(optional)
• 1 teaspoon Sesame Seeds(optional)

Instructions

1. 1

   Pat the chicken thighs dry and prick the skin side with a fork to help the fat render and flavors penetrate.

2. 2

   In a small bowl, whisk together the soy sauce, mirin, sake, and sugar until the sugar is dissolved.

3. 3

   Heat the vegetable oil in a large skillet over medium-high heat. Place the chicken in the pan, skin-side down.

4. 4

   Cook for 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 4-5 minutes until cooked through.

5. 5

   Wipe away excess fat from the pan with a paper towel.

6. 6

   Pour the sauce mixture into the pan. Bring to a boil and let it bubble and thicken into a glaze, spooning it over the chicken constantly.

7. 7

   Once the sauce is syrupy and coats the chicken, remove from heat.

8. 8

   Slice the chicken into strips and serve topped with sliced green onions and sesame seeds.