Teriyaki Chicken (日式照烧鸡肉)

2 standard portions

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Ingredients

• 2 pieces boneless skin-on whole chicken legs
• A pinch of kosher salt
• 3 tablespoons Japanese sake
• 3 tablespoons soy sauce
• 3 tablespoons mirin
• 1 tablespoon sugar
• 1 tablespoon cornstarch

Method

1. Remove and discard any excess fat from the chicken and pat dry. Use a fork to poke holes in the skin to prevent the chicken from shrinking during cooking.
2. Gently pound the chicken into an even piece, about 1/2 inch (1.5 cm) thick at the thickest part. Very lightly season both sides with salt.
3. Mix the sake, soy sauce, mirin, and sugar in a small bowl.
4. Dust the cornstarch over the meat side of the chicken and shake off any excess (*Footnote 2).
5. Place the chicken skin side down in a cold pan. Turn to medium-high heat and cook, pressing the chicken flat with a spatula, until the pan is hot and the chicken begins to sizzle. Reduce to medium heat. Cook until the skin is golden brown and crisp, 5 to 6 minutes.
6. Flip the chicken and cook until the other side is browned, 2 to 3 minutes.
7. Use paper towels to wipe off any excess grease from the pan. Pour in the sauce. Cook over medium heat, occasionally stirring the sauce around the chicken, until it reduces slightly and becomes glossy, 2 to 3 minutes (*Footnote 3).
8. Transfer the chicken to a plate. Pour the sauce over the skin. Serve hot over steamed rice as a main dish.