Chicken Teriyaki

• 2 lb chicken thighs (boneless, skin-on)
• ¼ cup soy sauce
• ¼ cup mirin
• 2 tbsp sake or dry sherry
• 2 tbsp sugar
• 2 clove garlic (minced)
• 1 tsp ginger (grated)
• 1 tbsp sesame seeds
• 3 green onions (sliced)

How to Make It

1. 1

   Combine soy sauce, mirin, sake, sugar, garlic, and ginger in a small saucepan. Simmer 5 minutes until slightly thickened.

2. 2

   Score chicken thighs with a knife. Marinate in half the teriyaki sauce 30 minutes.

3. 3

   Heat a skillet or grill pan over medium-high heat. Cook chicken skin-side down 7 minutes until golden.

4. 4

   Flip and cook 5-7 more minutes until cooked through.

5. 5

   Brush with remaining sauce and cook 1-2 more minutes until caramelized.

6. 6

   Slice and serve over steamed rice. Garnish with sesame seeds and green onions.