Boneless skinless chicken thighs pan-fried until golden and tender, glazed with a sweet and savory teriyaki sauce, crispy on the outside and juicy inside.
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1
Gently pound the chicken thighs with the blade or back of a knife to tenderize and break down the connective tissue for better flavor absorption.
2
Place the pounded chicken in a bowl and add salt, black pepper, sake, and egg yolk. The egg yolk helps bind and protect the meat to prevent moisture loss. Mix thoroughly to marinate.
3
Pour cornstarch onto a plate and lightly coat both sides of each marinated chicken piece with the powder. The starch forms a protective layer during cooking to seal in moisture. Gently shake off excess powder.
4
Heat oil in a pan to a high temperature, then reduce to low heat. Shake the chicken pieces again to remove excess powder, then carefully place them in the hot oil. The oil temperature must be moderate—too low and the coating will disintegrate, too high and it will burn. Pan-fry until the surface turns light golden brown.
5
Flip the chicken and continue frying on low heat until both sides are light golden brown. The chicken should be nearly cooked through at this point.
6
Pour in the sake and mirin to add aroma, then add the teriyaki sauce. Continue cooking on medium-low heat, allowing the sauce to thicken and coat the chicken pieces.
7
Turn the chicken pieces to coat them evenly with the sauce. When the sauce thickens and the chicken has absorbed the flavors, turn off the heat.
8
Transfer the chicken to a cutting board or serving plate. You may slice it on the bias for better presentation, or leave it whole.
9
Arrange the sliced chicken on a serving plate, drizzle with extra teriyaki sauce, and garnish with white sesame seeds. Serve hot.
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