Chicken Teriyaki

Method

1. 1

   Stir the soy sauce, mirin, sake, sugar and ginger together until the sugar dissolves.

2. 2

   Pat the chicken dry and lay it skin-side down in a barely oiled pan over medium heat. Cook undisturbed for 7 minutes until the skin is deep golden.

   💡 Dry skin plus patience equals crispness — resist moving the chicken early.

3. 3

   Flip, cover, and cook 4 minutes more until just cooked through.

4. 4

   Pour off excess fat, add the sauce, and let it bubble, turning the chicken to coat, until it reduces to a glossy glaze, about 3 minutes.

   💡 The glaze is ready when a spatula dragged across the pan leaves a brief clear trail.

5. 5

   Rest 2 minutes, slice, and serve over rice with the pan glaze, sesame seeds and scallions.