In a measuring cup, combine 1/4 cup mirin, 1/4 cup sake, 1/4 cup soy sauce, 2-4 tablespoons brown sugar, 1/2 teaspoon ground ginger, 1/2 teaspoon garlic powder, and 1/2 teaspoon chili flakes. Mix well until fully combined.
2
Pan-sear 2 lbs of chicken thighs in a skillet for about 5-7 minutes per side until cooked through, then remove from the pan.
3
Deglaze the pan with a little liquid, scraping up the browned bits from the bottom, and reduce heat to medium.
4
Pour the prepared sauce into the pan and stir constantly for about 5 minutes until it reduces and thickens to a glossy consistency.
5
Return the chicken to the pan and cook for another 2 minutes, stirring to coat the chicken evenly with the reduced sauce.
6
Turn off the heat and let rest for a few minutes. Garnish with sesame seeds if desired and serve with white rice and steamed vegetables.
PrimedTableBETA
