Japanese Chicken Teriyaki

Instructions

1. Prepare the sauce
   In a small bowl, combine soy sauce, mirin, sake, brown sugar, honey, minced garlic, and grated ginger. Whisk until sugar is completely dissolved and set aside.
2. Prepare the chicken
   Pat the chicken thighs dry with paper towels. If the thighs are very thick, pound them slightly to even out the thickness for more uniform cooking. This will help the chicken cook evenly and absorb the sauce better.
3. Cook the chicken
   Heat vegetable oil in a large skillet over medium-high heat. Place chicken thighs in the skillet and cook for about 5-6 minutes on each side until golden brown and almost cooked through.
4. Add the teriyaki sauce
   Pour the prepared teriyaki sauce over the chicken. Reduce heat to medium-low and simmer, occasionally turning the chicken to coat evenly. Cook for about 5-7 minutes until the sauce thickens into a glossy glaze and the chicken is completely cooked through (internal temperature of 165°F/74°C).
5. Reduce the sauce
   If the sauce isn't thick enough, remove the chicken to a plate and continue simmering the sauce until it reduces to your desired consistency. The sauce should coat the back of a spoon but still be pourable.
6. Serve
   Slice the chicken thighs against the grain and arrange on plates. Drizzle with the remaining teriyaki sauce from the pan. Serve with steamed white rice, garnished with sliced green onions and a sprinkle of toasted sesame seeds.