Charred Teriyaki Chicken Thighs with Scallion Threads

Method 6 steps

1. 01

   Stir the soy sauce, mirin, sake, brown sugar and ginger in a small pan and simmer for 4 minutes until slightly syrupy. Set aside.

2. 02

   Pat the thighs dry and prick the skin a few times. Heat the oil in a heavy skillet over medium heat and lay the thighs skin side down.

3. 03

   Cook for 8 to 10 minutes, pressing lightly, until the skin is deeply browned and crisp. Flip and cook 4 minutes more.

4. 04

   Pour off the fat, add the glaze and turn the thighs in the bubbling sauce for 2 minutes until they are shiny and the thickest part reads 175 F.

5. 05

   Rest the chicken for 3 minutes, slice into strips and arrange on a platter. Drizzle with the remaining glaze.

6. 06

   Drain the scallion threads, pile them on top and scatter with sesame seeds.

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