Chicken Teriyaki

Method

1. Pat the chicken thoroughly dry, especially the skin. Open each thigh flat and make shallow cuts through the thickest meat without piercing the skin, aiming for an even 1.5–2 cm thickness. Trim loose skin that would hang beyond the pan contact area.
2. Stir soy sauce, mirin, sake, sugar and the glaze water in a jug. Add the ginger slices. Keep this glaze separate from the raw chicken; it does not need to be used as a marinade.
3. Place a wide frying pan over medium heat and add the oil. Lay in the thighs skin-side down, leaving space between them. Press briefly with a spatula for even contact, then cook undisturbed for 6–8 minutes until the skin releases and is golden.
4. Turn the chicken and cook the meat side for 5–7 minutes. Check the thickest part for 74°C. If the surface is browning before the centre is ready, lower the heat and cover for 2 minutes; allow extra time for unusually large thighs.
5. Transfer the cooked chicken to a clean plate. Pour excess rendered fat into a heatproof container, leaving about 1 teaspoon in the pan. Add the glaze, scraping up the browned cooking residue, and simmer over medium-low heat for 2–3 minutes.
6. When the sauce looks glossy but still flows, return the chicken skin-side up and spoon sauce over the meat edges for 30 seconds. Avoid soaking the entire crisp skin. If the glaze becomes sticky like candy, add a tablespoon of hot water and swirl.
7. Rest the chicken for 3 minutes, then slice across the meat into strips. Remove the ginger slices from the sauce, spoon the glaze around the sliced chicken and add spring onion. Serve with separately cooked rice and vegetables; this recipe supplies the chicken and glaze only.