日式烧烤鸡Teriyaki Chicken

Ingredients:
    3 pcs           Chicken Thighs – boneless skin-on & cut in big pieces
    3 tsp           Grated Ginger
1/2 tsp           Salt
    1 tbsp         Oil
    4 tbsp         Honey
    4 tbsp         Mirin
    4 tbsp         Sake
    4 tbsp         Soy Sauce
    4 tbsp         Sake
1)  Marinade the chicken with grated ginger and salt for at least 30 minutes. Use paper towels to dry the chicken and removing any excess ginger pulp.
2)  Heat the oil in a heavy bottomed frying pan over medium heat to pan-fried the chicken with skin-side down in the pan and fry until golden brown on one side.
3)  Flip the chicken, then add 4 tablespoon of sake and quickly cover the pan with a lid. Steam the chicken until it is just cooked through.
4)  Prepare the teriyaki sauce by mixing of: honey, mirin, sake, and soy sauce. Stir to combine.
5)  Turn up the heat to high, then add in the teriyaki sauce and let this mixture to boil while flipping the chicken repeatedly to coat evenly.
6)  The chicken teriyaki is done when most of the liquid has evaporated and the sauce forms a thick glaze around the chicken.