Teriyaki Chicken Thighs - cooking recipe

Ingredients

12 bone-in chicken thighs
1 tablespoon vegetable oil
1/2 cup sake
1/4 cup mirin
2 tablespoons soy sauce
2 teaspoons light brown sugar or 2 teaspoons dark brown sugar

Preparation

Remove the skin from the thighs; trim away and discard any large pieces of fat.
Heat the oil in a large skillet over high heat (a cast-iron skillet is ideal).
When hot, add the chicken in a single layer (in batches if necessary), without crowding, smooth side (formerly the skin side) down.
Cook 3-4 minutes on each side or until deep golden brown on both sides.
As they brown, transfer thighs to the slow cooker.
Pour off any fat from the skillet.
Add in the sake, mirin, soy sauce, and brown sugar to the skillet; bring to a boil, and cook, scraping up any browned bits stuck to the pan.
Pour over chicken; cover and cook on HIGH 4 1/2 to 5 hours or until the chicken is cooked through and beginning to brown.
Use a spoon or turkey baster to pour some of the sauce over the chicken.
Leave the lid off and cook 1 hour on HIGH, until the chicken has browned and the sauce has reduced by about half.
Place the chicken on a platter and pour the sauce remaining in the cooker over it.