Chicken Teriyaki

Method

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1. 1Pat the chicken thighs dry and open up any thick parts with a knife so the pieces are an even thickness. Salt both sides and, if you like, dust lightly with cornstarch.
2. 2Stir the soy sauce, mirin, sake, sugar and ginger together in a small bowl until the sugar dissolves.
3. 3Heat the oil in a wide pan over medium heat and lay the chicken in skin side down. Cook without moving for 6-7 minutes, until the skin is deep golden and crisp.
4. 4Flip and cook the other side for 4-5 minutes more. When you cut into the thickest part there should be no pink and the juices should run clear.
5. 5Wipe out the excess fat with paper towels, otherwise the sauce won't stick. Pour in the sauce and turn the heat up to medium-high.
6. 6Simmer for 2-3 minutes, spooning the sauce over the chicken. Take it off the heat as soon as the sauce turns into a thick, shiny syrup that coats the meat; any longer and the sugar can burn.
7. 7Rest the chicken for 2 minutes, then slice it into finger-width strips. Spoon over the remaining glaze, scatter with sesame seeds and spring onion, and serve with hot steamed rice.