Gà nướng Teriyaki

Method

1. 1 Simmer soy sauce with mirin, sake, sugar, and sliced ginger for 8 minutes until the sauce thickens.
2. 2 Marinate the boneless chicken thighs with one-third of the sauce for 30 minutes.
3. 3 Pan-fry skin-side down for 5 minutes to render the fat and achieve a golden, crispy finish.
4. 4 Pressing the skin surface first allows the subcutaneous fat to drain away, preventing the skin from becoming thick and saggy.
5. 5 Bake at 200 degrees for 15 minutes, then brush with sauce three times, with a 4-minute interval between each brushful.
6. 6 Spread three coats of sauce until it's thick and glossy like glaze, then sprinkle with sesame seeds and chopped scallions.

With an appliance

• Air fryer 40 min

  Replace step 5: steam in a hot air pot at 190 degrees for 14 minutes, brushing with sauce at minutes 6, 10, and 13.

• Charcoal grill 40 min

  Grill for 12 minutes, flipping every 3 minutes; teriyaki sauce burns quickly, so only brush it on during the last 4 minutes.