Skewer-less Yakitori (Pan-Fried)

Steps

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1. 1
   Cut the chicken thigh into bite-sized pieces, first separating it along its natural seam.
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2. 2
   Place the chicken in a tray, rub in sugar first for a moist tender texture, then mix in sake and soy sauce to season.
   ▶ ≈0:15
3. 3
   Cover with plastic wrap and let it marinate for about 15 minutes.
   ▶ ≈0:31
4. 4
   While the chicken marinates, trim the root end of the long onion and cut it into 3-4cm segments.
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5. 5
   Combine soy sauce, mirin, sake and sugar to make the glaze.
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6. 6
   Once marinating is done, pat the chicken dry with a paper towel.
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7. 7
   Add sesame oil to a pan and spread it evenly. Once hot, lay the chicken skin-side down, and arrange the white parts of the long onion around it. Sear until browned.
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8. 8
   After about 2 minutes, flip the chicken and onion, then lower the heat.
   ▶ ≈1:22
9. 9
   Add the softer green parts of the long onion, cover with a lid, and steam-fry for about 3 minutes.
   ▶ ≈1:36
10. 10
    Turn to medium heat, pour in the prepared glaze, and toss to coat the chicken and onion evenly before turning off the heat.
    ▶ ≈1:43