Chicken Teriyaki

Instructions

1. 1

   In a small Mixing Bowl, whisk together the Soy Sauce, Mirin, Sake, and Brown Sugar until the sugar dissolves. In a separate tiny Mixing Bowl, mix the Cornstarch and Water until smooth to make a slurry. Set both aside.

2. 2

   Pat the Chicken Thighs thoroughly dry with paper towels — this is key for a good sear. Season both sides evenly with Kosher Salt and Black Pepper.

3. 3

   Heat a large Skillet over medium-high heat and add the Neutral Oil. Once the oil is shimmering, add the Chicken Thighs in a single layer, smooth side down. Do not crowd the pan — cook in batches if needed.

4. 4

   Sear the Chicken Thighs undisturbed for 5–6 minutes, until the bottom is deep golden brown. Flip and cook for another 4–5 minutes, until the internal temperature reaches 165°F. Transfer the Chicken Thighs to a plate and tent loosely with Aluminum Foil.

5. 5

   Reduce the heat to medium. Pour the Soy Sauce mixture into the same Skillet, scraping up any browned bits from the bottom with a Wooden Spoon. Bring to a gentle simmer.

6. 6

   Give the Cornstarch slurry a quick stir and pour it into the simmering sauce. Whisk constantly for 1–2 minutes until the sauce thickens to a glossy, syrupy glaze that coats the back of a spoon.

7. 7

   Return the Chicken Thighs (and any resting juices) to the Skillet. Turn the pieces to coat them thoroughly in the glaze, cooking for 1 more minute so the Chicken Thighs is heated through and well-coated.

8. 8

   Slice or serve the Chicken Thighs whole over steamed White Rice. Spoon any remaining sauce from the pan over the top. Garnish with sliced Green Onions and toasted Sesame Seeds.

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