Pan-Seared Chicken Teriyaki

Ingredients

• 1 1/2 lb boneless chicken thighs with skin
• 1/2 tsp salt
• 1 tbsp vegetable oil
• 3 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 1 tbsp sugar
• 1 tsp grated ginger
• 1 tsp toasted sesame seeds
• Steamed rice, for serving

Method

1. Pat the chicken dry, poke the skin a few times with a fork and season lightly with salt.
2. Stir the soy sauce, mirin, sake, sugar and ginger together.
3. Heat the oil in a skillet over medium heat and cook the chicken skin side down, pressing it flat, until deep golden, about 8 minutes.
4. Flip and cook 4 to 5 minutes more, until it reaches 165°F, then wipe out most of the fat.
5. Pour in the sauce and simmer, turning the chicken often, until the sauce thickens into a shiny glaze, about 3 minutes.
6. Slice, spoon the glaze over, sprinkle with sesame seeds and serve with rice.

Notes