Start with the teriyaki sauce. Heat the sake and mirin in a small saucepan until it simmers, then add the sugar and soy sauce, stirring to dissolve the sugar. Remove from the heat, allow to cool slightly, then transfer to an old soy sauce bottle to store.Use a sharp knife to debone the chicken thigh fillets. Heat a large frying pan over medium heat, then add the vegetable oil. Fry the sliced garlic until browned, then remove to a small bowl. Add the thigh fillets, skin-side down, and cook for 4-5 minutes or until browned, then flip and fry for a further 2-3 minutes. Return the garlic to the pan and cook for 1 minute further, then add ½ cup prepared teriyaki sauce to the pan. Bring to a simmer and cook until reduced to a thin glaze. Remove from the heat.Remove the chicken to a large serving bowl and pour over the glaze from the pan. Sprinkle with coarsely ground black pepper and serve.Photography by Jiwon Kim.Want more from The Cook Up? Stream all the seasons here and for free at