Chicken Teriyaki | Japanese Cookbook | Umami

Ingredients

• ¾–1 lb boneless, skinless chicken thighs (I highly recommend using skin-on, boneless chicken thighs if you can find them)
• ⅛ tsp Diamond Crystal kosher salt
• ⅛ tsp freshly ground black pepper
• 1 Tbsp neutral oil (for cooking the chicken)
• 2 Tbsp soy sauce
• 2 Tbsp mirin
• 2 Tbsp sake
• 1 Tbsp sugar