Teriyaki Sweet Potato Chicken

Steps

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1. 1
   Trim excess fat from the boneless chicken thighs and cut into 8–10 pieces, flattening each piece. In a bowl, combine salt, sugar, white pepper, soy sauce, and sake, then massage the chicken thoroughly to absorb the flavors. Add cornstarch and mix well, then drizzle with sesame oil to prevent sticking. Vacuum-seal and refrigerate. Meanwhile, slice the sweet potatoes into thick rounds and cut the onion into large chunks.
   ▶ ≈0:28
2. 2
   Prepare the teriyaki sauce by combining soy sauce, sake, sugar-free mirin, and optional sugar. Heat a skillet over medium heat with plenty of oil. Once hot, add the sweet potato slices and pan-fry using a semi-deep-fry method until both sides are golden brown and a chopstick can easily pierce the flesh. Remove and set aside, leaving just a thin layer of oil in the pan.
   ▶ ≈2:22
3. 3
   Wipe out excess oil from the pan bottom with paper towels. Reheat the skillet, add the chicken skin-side down, and let it sear without moving until golden. Flip and lightly sear the other side. Wipe the pan bottom clean again, return the sweet potatoes, and gently mix. Push everything to the side of the pan.
   ▶ ≈3:26
4. 4
   Pour all the teriyaki sauce into the pan bottom and let it bubble vigorously to release its aroma. Quickly toss the chicken and sweet potatoes with the sauce, allowing them to absorb the flavors evenly. Stir occasionally to distribute the sauce uniformly. Add the onion, gently mix, and toss for about 1 minute.
   ▶ ≈3:54
5. 5
   Add approximately 150 ml of hot water and gently mix well. Cover the pan and simmer over medium-low heat for 10 minutes until the sweet potatoes are fully tender and all flavors are integrated. Occasionally shake the pan gently to ensure even flavor distribution. Uncover, check the sauce consistency, and serve.
   ▶ ≈4:36