Pat the chicken thighs dry with paper towels. Score the skin side a few times to prevent it from shrinking and help render fat.
In a small bowl, whisk together the soy sauce, mirin, sake, and granulated sugar to create the teriyaki sauce.
Heat the vegetable oil in a large non-stick pan over medium-high heat.
Place the chicken thighs skin-side down in the hot pan. Cook for 7-8 minutes until the skin is golden brown and crispy.
Flip the chicken and cook for another 5-7 minutes on the flesh side until cooked through. Drain any excess fat from the pan.
Pour the prepared teriyaki sauce into the pan with the chicken. Bring to a simmer, then reduce the heat to low.
Spoon the sauce over the chicken, turning occasionally, until the sauce thickens and glazes the chicken beautifully (about 3-5 minutes).
Remove the chicken from the pan and let it rest on a cutting board for a few minutes.
Slice the chicken into desired pieces. Arrange on a plate, drizzle with remaining teriyaki sauce from the pan, and garnish with thinly sliced green onion. Serve immediately, usually with rice.
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