Ingredients:

  • 1.5 lbs boneless, skin-on chicken thighs
  • 1 tbsp neutral oil
  • 0.5 tsp sea salt
  • 0.25 tsp white pepper
  • 0.25 cup soy sauce
  • 0.25 cup mirin
  • 0.25 cup sake
  • 2 tbsp granulated sugar
  • 1 tsp freshly grated ginger
  • 2 cloves garlic, minced

Instructions:

  1. Pat the chicken thighs extremely dry with paper towels to ensure a crisp crust. Season both sides with sea salt and white pepper.
  2. Heat oil in a large heavy-bottomed skillet over medium-high heat. Place chicken skin-side down in the pan and sear for 5–7 minutes until the fat renders and the skin becomes deep golden brown.
  3. Flip the chicken pieces. While the second side cooks, whisk together the soy sauce, mirin, sake, sugar, ginger, and garlic in a small bowl.
  4. Pour the sauce mixture directly into the hot pan. Allow the liquid to bubble aggressively, deglazing the pan and lifting the savory browned bits from the bottom.
  5. Reduce heat to medium. Simmer the sauce for 4–5 minutes, basting the chicken repeatedly by spooning the sauce over it until the glaze thickens into a glossy lacquer and the chicken reaches an internal temperature of 165°F (74°C).