Source: Jeff Thompson's Open Recipes
Pat the chicken thighs dry and remove any skin — moisture prevents proper pan-frying colour, and skin renders unevenly at the temperature this dish needs. Don't poke the flesh; that damages the surface and releases juices that turn to steam instead of browning. Combine the soy sauce, mirin, sake, sugar, and ginger in a small bowl and set aside; skip the marinade step entirely. Cold marinating in this mixture does nothing useful — soy is salt-based and will draw moisture from the meat without penetrating deeply in fifteen minutes. You're better off building flavour during cooking.
Heat the oil in a heavy-bottomed frying pan over medium-high heat until the surface shimmers and just starts to smoke. Lay the chicken thighs skin-side down (or presentation-side down if skinless) and leave them undisturbed for 5–6 minutes. You're after deep golden-brown umami-rich colour, not pale seared patches. The chicken will stick initially, then release cleanly when the proteins have set — this is your signal to flip. Cook the second side for 3–4 minutes until lightly coloured, then reduce heat to medium-low.
Pour the sauce directly into the pan around the chicken. It will sizzle immediately; this is essential. The soy-based-sauce needs high-enough heat to reduce and caramelise slightly, not stew. Simmer uncovered for 8–10 minutes, basting the chicken every couple of minutes by spooning the sauce over the top. The sauce will darken and thicken as the sugars concentrate and the alcohol in the sake burns off — you're looking for a light syrup that clings to the meat, not a gravy. When the sauce coats the back of a spoon and leaves a trail, it's done.
Transfer the chicken to a plate and pour the remaining sauce over it. Slice if you like, though keeping thighs whole looks better and stays juicier. Serve warm with the sauce. Don't let it sit in the pan — residual heat will tighten the meat.
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