Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 0.5 tsp fine sea salt
  • 0.25 tsp ground white pepper
  • 0.25 cup low-sodium soy sauce
  • 0.25 cup mirin
  • 2 tbsp sake or dry sherry
  • 1 tbsp brown sugar
  • 1 tsp fresh ginger, finely grated
  • 2 cloves garlic, minced

Instructions:

  1. Pat the chicken thighs completely dry with paper towels to ensure a proper sear. Season the pieces evenly with salt and white pepper.
  2. In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, ginger, and garlic until the sugar is mostly dissolved.
  3. Heat the oil in a 12-inch heavy-bottomed skillet over medium-high heat until it shimmers. Add the chicken in a single layer, avoiding overcrowding.
  4. Let the chicken sit undisturbed for 3 minutes until a deep, golden-brown crust forms. Flip the pieces and continue to cook until the chicken is cooked through and the sauce has reduced to a thick glaze.