Japanese Teriyaki Chicken

Ingredients

• 600 grams boneless skin-on chicken thighs ((4-6 large chicken thighs))
• 1/4 teaspoon salt
• 2 tablespoons soy sauce
• 2 tablespoons evaporated cane sugar
• 2 tablespoons sake

Instructions

1. 1

   Salt chicken: Sprinkle both sides of 600 grams boneless skin-on chicken thighs evenly with 1/4 teaspoon salt and set it aside until the salt draws out some moisture. Pat the chicken dry with paper towels.

2. 2

   Pan-fry skin-side-down: Place the chicken skin-side down in a cold nonstick frying pan, then turn the heat to medium. If you're using skinless chicken, add a bit of oil to the pan.

3. 3

   Flip chicken: Cook the chicken on one side until the skin is crisp and browned. Flip it over and continue cooking until it's almost cooked through.

4. 4

   Drain oil: Pour off any excess oil, then use paper towels to wipe out any remaining grease.

5. 5

   Add teriyaki sauce ingredients: Add 2 tablespoons soy sauce, 2 tablespoons sake, and 2 tablespoons evaporated cane sugar. Turn the heat to high and use tongs to flip the chicken continuously, basting it in the sauce as it reduces.

6. 6

   Slice and serve: It's ready when most of the liquid has evaporated and the chicken is coated in a thick, glossy glaze. Slice and serve the teriyaki chicken with any remaining sauce.