Chicken Teriyaki with Roasted Bone Sauce

First, prepare the teriyaki sauce base by combining mirin, sake, Japanese soy sauce, and sugar in a jar. Seal and shake until the sugar is dissolved. Set aside.

Carefully debone the chicken thighs, keeping the skin on the meat. Reserve the bones for the sauce.

Preheat your oven to 400°F (200°C). Toss the reserved chicken bones with neutral oil on a baking sheet and roast until deeply golden brown.

Carefully remove the hot baking sheet from the oven. Pour the teriyaki sauce mixture over the roasted bones to deglaze the pan, scraping up any browned bits.

Transfer the bones and sauce to a small saucepan. Bring to a simmer and cook for about 10 minutes to infuse the sauce with the roasted bone flavor.

Strain the sauce through a fine-mesh sieve into a bowl or measuring cup, pressing on the bones to extract all the liquid. Discard the bones.

Pat the deboned chicken thighs dry and season generously with salt and pepper.

In a skillet over medium-high heat, place the chicken thighs skin-side down. Use a weight or spatula to press them flat. Cook for about 90% of the total time on the skin side, until the skin is deeply golden and crispy.

Flip the chicken and cook for another 1-2 minutes on the other side. Remove from the pan and let it rest.

In the same pan, add the sliced garlic and minced ginger to the rendered chicken fat. Sauté for 1-2 minutes until fragrant.

Pour the infused teriyaki sauce into the pan with the aromatics. Bring to a simmer.

If the sauce is too thin, whisk in the cornstarch slurry to thicken it to your desired consistency. Stir in the toasted sesame seeds.

To serve, place a piece of crispy chicken on a plate and spoon the finished teriyaki sauce over it.