Chicken Teriyaki日式照燒雞

Pat the chicken thighs dry with paper towels. Score the skin side a few times to prevent it from shrinking and help render fat.

In a small bowl, whisk together the soy sauce, mirin, sake, and granulated sugar to create the teriyaki sauce.

Heat the vegetable oil in a large non-stick pan over medium-high heat.

Place the chicken thighs skin-side down in the hot pan. Cook for 7-8 minutes until the skin is golden brown and crispy.

Flip the chicken and cook for another 5-7 minutes on the flesh side until cooked through. Drain any excess fat from the pan.

Pour the prepared teriyaki sauce into the pan with the chicken. Bring to a simmer, then reduce the heat to low.

Spoon the sauce over the chicken, turning occasionally, until the sauce thickens and glazes the chicken beautifully (about 3-5 minutes).

Remove the chicken from the pan and let it rest on a cutting board for a few minutes.

Slice the chicken into desired pieces. Arrange on a plate, drizzle with remaining teriyaki sauce from the pan, and garnish with thinly sliced green onion. Serve immediately, usually with rice.