Chicken Teriyaki

Instructions

1. Prepare the sauce
   In a medium bowl, combine soy sauce, mirin, sake, brown sugar, honey, grated ginger, and minced garlic. Whisk until sugar is completely dissolved.
2. Prepare the chicken
   Pat chicken thighs dry with paper towels. If thighs are large, cut them into 2-3 inch pieces for faster cooking and better sauce coverage.
3. Cook the chicken
   Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook for 3-4 minutes per side until golden brown and almost cooked through.
4. Make the teriyaki glaze
   Pour the sauce mixture over the chicken in the skillet. Bring to a simmer and cook for 5-7 minutes, turning the chicken occasionally to ensure even coating as the sauce reduces.
5. Thicken the sauce
   When chicken is fully cooked (internal temperature of 165°F/74°C), add the cornstarch slurry to the pan. Stir gently as the sauce thickens to a glossy glaze, about 1-2 minutes.
6. Rest and slice
   Transfer chicken to a cutting board and let rest for 2 minutes. Slice chicken into strips if desired, then return to the pan to coat with additional sauce.
7. Garnish and serve
   Transfer to a serving plate, drizzle with remaining sauce from the pan, and garnish with sliced green onions and toasted sesame seeds. Serve hot with steamed rice and vegetables.