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1
In a small bowl, mix soy sauce, sake, mirin, and sugar until the sugar dissolves; you can microwave it briefly to help dissolve the sugar. This is your teriyaki sauce.
2
Place the chicken thigh skin-side down and score the meat with shallow cuts (deeper on thicker areas) without cutting all the way through, then press and flatten it with your fingers for even thickness.
3
Season both sides of the chicken lightly with salt and freshly ground pepper.
4
Heat a frying pan over medium-high heat, add the oil, then place the chicken skin-side down once the oil is hot. Cook for about 5 minutes, pressing down firmly with a spatula for about 10 seconds to get a good sear.
5
Flip the chicken and press it down for another 10 seconds, then reduce to low heat, cover with a lid, and steam-cook for 3 minutes.
6
Remove the lid and wipe away excess grease and protein bits from the pan with a paper towel so the sauce stays clearer.
7
Turn the heat to medium and pour in the teriyaki sauce, tilting the pan and continuously spooning the sauce over the chicken until it's well coated and fully cooked. Then transfer the chicken to a cutting board.
8
Once the sauce in the pan has thickened enough, pour it into a bowl. Be careful not to overcook it, as it will continue to thicken as it cools.
9
Slice the chicken into bite-sized pieces and plate it; optionally sear the surface with a kitchen torch for extra flavor.
10
Serve steamed rice on a plate with a green salad and tomato wedges on the side, then place the chicken on top of the rice and drizzle with the sauce before serving.
PrimedTableBETA
