Teriyaki Chicken

Begin by preparing your chicken. Pat the chicken thighs completely dry with paper towels — this is the secret to getting a beautiful, golden-brown sear instead of steaming the chicken. If they are very large, you can cut them into bite-sized pieces, about 1 to 1.5 inches. Season lightly with a pinch of black pepper (you won't need extra salt because the soy sauce is plenty salty).

Now, let's make the teriyaki sauce. In a medium bowl or a liquid measuring cup, whisk together the soy sauce, mirin, brown sugar, and rice vinegar until the sugar has mostly dissolved. You’ll notice the rich, dark color and that incredible sweet-and-salty aroma already starting to come together. In a separate small bowl, make your slurry by whisking the cornstarch with the 2 tablespoons of cold water until it's completely smooth and milky.

Heat the neutral oil in your large skillet over medium-high heat. Once the oil is shimmering hot, carefully add the chicken pieces in a single layer, making sure not to overcrowd the pan. You might need to do this in two batches. Let the chicken cook undisturbed for 3-4 minutes, until a deep golden-brown crust forms on one side. Flip and cook for another 2-3 minutes. The chicken doesn't need to be fully cooked through at this stage, as it will finish in the sauce.

Push the seared chicken to one side of the skillet and reduce the heat to medium. Add the minced garlic and grated ginger to the empty space in the pan. Sauté for just 30-60 seconds, until incredibly fragrant — be careful not to burn it! The trick is to cook it just enough to release its oils and aroma.

Pour the prepared teriyaki sauce into the skillet, stirring to combine it with the garlic and ginger. Let the sauce come to a gentle simmer. You’ll see it start to bubble around the edges. Now, give your cornstarch slurry one last stir (it settles quickly) and slowly drizzle it into the simmering sauce while stirring constantly.

Continue to cook, stirring frequently, for about 3-5 minutes. You’ll notice the sauce transform before your eyes — it will go from thin and watery to thick, glossy, and luxurious, coating the back of a spoon nicely. Add the chicken back in if you removed it, and toss everything together to ensure every piece is beautifully glazed. Let it bubble for another minute or two until the chicken is cooked through.

Turn off the heat. Drizzle in the teaspoon of sesame oil and toss to combine. This final addition adds a wonderful, nutty fragrance that ties the whole dish together. Transfer your glorious teriyaki chicken to a serving platter and immediately garnish with the sliced spring onions and a generous sprinkle of toasted sesame seeds.