Step 1

Gather all the ingredients.

Step 2

Slice the garlic and put it in a large container or bowl (I used an 8 x 8 inch or 20 x 20 cm baking dish).

Step 3

Peel the onion but don't cut off the root section as it's easier to grate when the layer is connected. Using a grater (my favorite is this one), grate as much as you can, keeping the juice (I left 30% of it - it’s hard to grate everything).

Step 4

Add the grated onion with juice, sake, and mirin.

Step 5

Add the soy sauce and mix it all together.

Step 6

If you use the skin-on chicken thighs, prick the skin with a fork. This will help absorb the marinade.

Step 7

Season the chicken with salt and freshly ground black pepper on the skin side.

Step 8

And season the other side with salt and freshly ground black pepper.

Step 9

Add the chicken and keep in the refrigerator for 20-30 minutes to marinate.

Step 10

In a non-stick frying pan, heat 1 Tbsp oil on medium heat. When the pan is hot, add the chicken, skin side down. Make sure to leave the sauce behind; the sauce will burn quickly, so do not add at this time.

Step 11

Don’t forget to add all the garlic.

Step 12

Pan-fry the chicken until the skin side is nicely golden brown, about 3 minutes. Do not flip until then.

Step 13

After you flip over the chicken, lower the heat to medium-low. Put the lid on, leaving slightly ajar, and cook for 6-7 minutes.

Step 14

Remove the lid and see if the chicken is cooked through (the internal temperature should be 165ºF or 74ºC). If the chicken is done, wipe off the excess oil with a paper towel. Then add the reserved marinade/sauce into the pan.

Step 15

Simmer on medium-low heat for 2-3 minutes. Use a spoon to coat the chicken with sauce.

Step 16

When the sauce has been reduced and thickens slightly, turn off the heat. Serve the chicken on a plate and pour the sauce over. Serve immediately.

Step 17

You can keep the leftovers in an airtight container and store it in the refrigerator for up to 3-4 days or in the freezer for up to a momnth.