Chicken Teriyaki

Skinless, boneless thighs are used here; skin-on thighs give juicier meat and better glaze adhesion (see the skin-on method at the end).

Gather all the ingredients.

In a small microwave-safe bowl, combine 2 Tbsp soy sauce, 2 Tbsp mirin, 2 Tbsp sake and 1 Tbsp sugar.

Microwave the sauce until hot. Mix well to dissolve the sugar and set aside.

Place ¾–1 lb boneless, skinless chicken thighs smooth side down on a cutting board. Cut slits across the meat every ½ inch (1.3 cm) without slicing all the way through. Do not use a meat mallet.

Cut deeper slits in the thick parts and skip the thin parts. Press open and flatten the meat after each cut. Check for even thickness and repeat with the remaining thighs.

Lightly season the chicken with ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.

Heat a large frying pan over medium to medium-high heat. When hot, add 1 Tbsp neutral oil. When the oil is hot, place the chicken smooth side down in the pan.

Cook the chicken 5 minutes. Immediately press down hard with a spatula for 5–10 seconds to sear the presentation side.

Flip the chicken. Immediately press down with the spatula for 5–10 seconds.

Switch to low heat, cover with a lid and steam the chicken for 3 minutes.

Remove the lid. Wipe excess grease and protein from the pan with a paper towel. Increase the heat to medium and add the prepared teriyaki sauce. Tilt the pan and frequently spoon the sauce over the chicken.

When the chicken is well coated with sauce and cooked through, transfer it to a cutting board.

Continue cooking the sauce until thick enough to your liking, stopping while slightly thin. Transfer it to a bowl. For thicker sauce, reduce 2–3 minutes longer.

Slice the chicken into bite-sized pieces and put on a ceramic plate. Sear with a kitchen butane torch, or under an oven broiler.

Serve on a plate with the sauce drizzled on top, or over steamed rice, with green salad and tomato wedges on the side.

Store leftovers in an airtight container in the refrigerator for 3 days or in the freezer for a month.

For skin-on thighs, debone if bone-in. Place skin side down and cut slits every ½ inch (1.3 cm) without cutting through, deeper in thick parts. Press open to flatten to even thickness.

Place the thighs skin side down in a hot frying pan and cook as described above.

Slice the chicken into bite-sized pieces and put on a ceramic plate. Sear with a kitchen butane torch or under an oven broiler. Serve with the sauce drizzled on top.