Cup of Yum
1. In a Ziplock bag or airtight container, combine teriyaki sauce ingredients - low-sodium soy sauce, brown sugar, mirin, and sake. Stir until brown sugar is dissolved. Set aside.
2. Prepare the chicken. Cut off any excess chicken skin or fat, then flatten the thickest parts of chicken by gently pounding a mallet/tenderizer or back of a knife until chicken lays evenly flat. Pat dry well.
3. At this point, you can cook it directly to save time and/or if you prefer crispy chicken skin. OR you can marinate it for 20 minutes for extra tender and flavorful Teriyaki Chicken before moving on to the next step.

Cooking Method 1 - Unmarinated Chicken:

1. In a large pan, place chicken thigh skin-side down, THEN turn on heat to medium-high. Adding chicken skin to a cold pan will help create a crispier skin. Reserve the rest of the marinade & cook in batches if needed to prevent overcrowding. Cook for 3-5 minutes, or until beautifully seared/crisp and about 80% cooked. The chicken should have a little pink in the middle and will finish cooking in the sauce.

Cooking Method 2 - Marinated Chicken:

1. Heat a large skillet or pan on medium-high, then add chicken skin-side down in a single layer. Reserve sauce & cook for 3-5 minutes, or until skin is seared, caremlized and 80% cooked (it'll finish cooking in the sauce). Keep a close eye and adjust the heat if needed since the sugars can burn easily.

Finish Cooking in Teriyaki Sauce

1. Remove chicken from the pan and wipe down excess oil.
2. Reheat the pan at medium, add chicken back SKIN-SIDE UP. Pour sauce into the pan and cook for about 1 - 2 minutes, or until the chicken is cooked through and the sauce has thickened into syrupy consistency. Spoon sauce on the top of the chicken until well coated.
3. Transfer chicken to a serving plate, drizzle on remaining teriyaki sauce, and garnish with sesame seeds and green onions, if you’re feeling fancy. Allow chicken to rest for 5 minutes before slicing into it to keep chicken juicy. Enjoy!