Japanese Teriyaki Chicken

Instructions

1. Prepare the chicken
   Pat the chicken thighs dry with paper towels. If the thighs are large, cut them into smaller, more manageable pieces. This helps them cook evenly and absorb more flavor.
2. Make the teriyaki sauce
   In a small bowl, combine the soy sauce, mirin, sake, sugar, ginger, and garlic. Stir until the sugar is completely dissolved. If using cornstarch for a thicker sauce, mix it with 1 tablespoon of water in a separate small bowl, then set aside.
3. Cook the chicken
   Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and cook for about 4-5 minutes per side until golden brown and almost cooked through.
4. Add the teriyaki sauce
   Pour the teriyaki sauce mixture over the chicken in the skillet. Reduce heat to medium-low and let the chicken simmer in the sauce for about 5-7 minutes, occasionally turning the pieces to coat them evenly in the sauce.
5. Thicken the sauce
   If you're using the cornstarch slurry for a thicker sauce, add it to the skillet now. Stir gently and continue cooking for another 1-2 minutes until the sauce has thickened and coats the back of a spoon. The chicken should be fully cooked and glazed with the shiny teriyaki sauce.
6. Rest and slice
   Transfer the chicken to a cutting board and let it rest for 2-3 minutes. If desired, slice the chicken into strips for easier serving and a more traditional presentation.
7. Serve
   Place the teriyaki chicken on a serving platter or individual plates. Drizzle the remaining sauce from the pan over the chicken. Garnish with sliced green onions and toasted sesame seeds. Serve with steamed rice and vegetables for a complete meal.