Baked Teriyaki Chicken Thighs with Sesame Seeds

1.Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.

2.Pat the chicken thighs dry with paper towels. Season both sides lightly with salt and freshly ground black pepper.

3.In a medium saucepan, combine soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger. Bring to a gentle boil over medium heat, stirring occasionally to dissolve the sugar.

4.In a small bowl, mix cornstarch and water until smooth. Slowly whisk this slurry into the simmering sauce. Continue to cook for 2-3 minutes until the sauce thickens to a glossy glaze consistency. Remove from heat and stir in toasted sesame oil. Set aside.

5.Heat vegetable oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden brown and crispy. Flip and sear the other side for 2 minutes.

6.Transfer the skillet to the preheated oven and roast the chicken thighs for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).

7.Remove the chicken from the oven and brush generously with the prepared teriyaki glaze. Return to the oven and broil on high for 2-3 minutes, watching carefully to avoid burning, until the glaze caramelizes and becomes sticky.

8.Transfer the chicken thighs to a serving platter. Spoon any remaining glaze from the pan over the chicken.

9.Sprinkle toasted sesame seeds and sliced green onions evenly over the glazed chicken thighs.

10.Serve immediately with steamed rice and steamed or stir-fried vegetables for a complete meal.