Teriyaki chicken

Method

1. 1 Boneless chicken thighs are left whole, then scored on the meat surface to prevent shrinkage.
2. 2 Sear the skin side down for 6 minutes over medium heat until the fat renders out and the skin is golden and crispy.
3. 3 Drain off any excess fat, then flip the chicken and cook it with the meat side down for 4 minutes.
4. 4 Pour soy sauce, mirin, sake, and sugar into a pan and simmer for 5 minutes.
5. 5 Flip the chicken pieces in the sauce several times until the sauce coats them with a glossy, glaze-like finish – that's called teriyaki.
6. 6 Slice the rice into thick slices and arrange them on top of a bowl of hot rice. Pour the remaining sauce over the rice and sprinkle with sesame seeds and chopped scallions.

With an appliance

• Air fryer 34 min

  Replace steps 2 and 3: lightly spray oil onto the skin, then place the chicken thighs skin-side up, air fry at 190 degrees for 15 minutes, flip at the 9th minute, then flip again for the last 3 minutes; steps 4 to 6 still involve simmering the teriyaki sauce in the pan and coating the chicken.