Step 1

Combine together the crushed garlic, soy sauce, mirin, sake and sugar in a small bowl; mix well until sugar dissolves.

Step 2

Pierce each chicken thigh with the tip of a sharp knife all over to ensure a faster cook time. This also helps the sauce absorb through the chicken instead of just coating it.

Step 3

Heat the oil in a good quality non-stick pan or well seasoned skillet over medium heat. Sear the chicken for about 7-8 minutes each side, (depending on the thickness of each chicken thigh and how many incisions made), until golden browned and nearly cooked through to the bone.

Step 4

Drain any excess fat released from the chicken out of the pan (blot with paper towel if it's easier).**See Notes.

Step 5

Pour in the sauce and shake the pan around to evenly distribute the sauce. Cover pan with a lid and cook for a further minute.

Step 6

Uncover and continue to cook until the teriyaki sauce thickens and reduces down (about 5-6 minutes). Coat each thigh in the sauce. Top with green onion (or shallot) slices. Serve immediately over steamed rice or vegetables.