Japanese Chicken Teriyaki (Pan-fry/Microwave)

For the Japanese Teriyaki sauce:

1. In a bowl, mix together Japanese soy sauce, sake, mirin, and sugar.

For the chicken thighs:

1. Use a knife or fork to poke the chicken. Since the chicken is not marinated beforehand, this step is essential for allowing it to absorb more flavors from the sauce.
2. Sprinkle salt over the chicken thighs, and then thinly coat them with potato starch (or corn starch), making sure to remove any excess starch.

Pan-frying method

1. Preheat a skillet with some cooking oil and place the chicken thighs in it, skin side down. Apply gentle pressure with a spatula to help achieve a crispy skin.
2. Fry the chicken thighs for 5-7 minutes, turning them occasionally for even browning.
3. Once the fat has rendered from the skin and it turns golden brown, flip the chicken thighs. Use a paper towel to remove any excess oil.
4. Quickly add the teriyaki sauce, minced ginger, minced garlic, and scallions.
5. Reduce the heat to medium-low and continue cooking until the sauce has reduced by about half, spooning it over the chicken thighs regularly.
6. Once the sauce thickens, turn off the heat. Arrange the chicken thighs on a plate and drizzle the remaining sauce over them.

Mirowaving method

1. In a microwave-safe bowl, combine the chicken with teriyaki sauce, arranging the chicken thighs upside down. Cover the bowl.
2. Heat on high for 5 minutes (for my 650W microwave).
3. Carefully take out the bowl, flip the chicken. Cover the bowl again and microwave for another 3 minutes.