Very Good Chicken Teriyaki

Steps

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1. 1
   Use a paring knife to cut along both sides of the thigh bone, then carefully slice along the bone to remove it, keeping the blade against the bone to avoid losing meat. Trim off the cartilage at the larger end without piercing the skin, and leave the excess skin intact since it will shrink significantly during cooking.
   ▶ ≈0:53
2. 2
   Score the flesh side in a crosshatch pattern, cuts about ½ inch deep and 1–1.5 inches apart, to flatten the meat for more even cooking.
   ▶ ≈1:39
3. 3
   Season only the flesh side with salt, keeping the skin side dry for better crisping; pat the skin dry with a paper towel right before cooking.
   ▶ ≈2:16
4. 4
   Heat a nonstick pan over medium-low heat (about 4/10), add a little oil, and place the thighs skin-side down. Immediately press down with a heavy pot (about 3 lbs) to prevent the skin from shrinking, and let cook undisturbed for 5–6 minutes.
   ▶ ≈3:18
5. 5
   Remove the weight and continue cooking for another 4–5 minutes until the skin is deep golden brown and very crisp.
   ▶ ≈4:01
6. 6
   Flip the thighs and cook over low heat (about 2/10) for another 2 minutes until fully cooked through, reaching an internal temperature of 170–180°F (77–82°C). Rest on a wire rack for 5 minutes.
   ▶ ≈5:53
7. 7
   Wipe excess fat from the pan, keeping the flavorful browned bits, then add the soy sauce, sake, mirin, and sugar. Stir to dissolve the sugar and bring to a simmer.
   ▶ ≈6:26
8. 8
   Increase the heat and reduce the sauce for about 5 minutes until it turns glossy and slightly thick, leaving a trail on a spatula when dragged through — don't over-reduce it into a gloppy glaze.
   ▶ ≈7:33
9. 9
   Brush the sauce evenly over the rested chicken, then slice skin-side down into 5–7 pieces to avoid tearing the crispy skin. Serve over steamed rice and top with sesame seeds.
   ▶ ≈8:05