Marinate

• Trim off fat from the chicken thighs. Place the chicken, soy sauce, mirin, sake and the sugar in a ziplock bag or an airtight container. Shake and mix everything together. Marinate for at least 1 hour or overnight (preferably).

Cook

• Heat the pan up to medium and add oil. Wait for 2 minutes.
• Remove chickens (reserve marinate sauce for glaze) from the bag/container and place in the hot pan. Sear for 2-3 minutes per-side. 
• Add the marinade/sauce to the pan. Add 2 tbsp water, garlic, ginger and mix everything together. Cook for 6-8 minutes. Once, the glaze has nearly evaporated, add another 2 tbsp of water to the pan and cook for another 4-5 minutes. Flip the chicken frequently to coat both sides with the glaze. Remove from heat source.
• Optional: Extra Teriyaki Sauce

  In a sauce pan: add 2 tbsp sake, 2 tbsp mirin, 2 tbsp soy sauce, 1 tbsp granulated sugar, 2 tbsp water and whisk everything together. Cook on medium heat for 3-5 minutes or until the sauce thickens. Set aside until ready to use. 

Serve chicken with rice, vegetables or salad. Drizzle extra teriyaki sauce on top of the chicken. Enjoy!