Teriyaki Chicken

Recipe by Misaeng Suh Liggett
Serves 4

4 chicken thighs
sea salt
1 1/2 tablespoons soy sauce
1 1/2 tablespoons mirin
1 1/2 tablespoons dry sherry
1 1/2 teaspoons natural cane sugar
vegetable oil

1. Poke the skin side of chicken thighs with a fork.  Season both sides of chicken with sea salt.
2. Mix soy sauce, mirin, sherry, and sugar together in a small bowl.
3. Heat a cast iron or heavy skillet over medium high heat and add 1 teaspoon vegetable oil.
4. Place thighs skin side down and cook about three minutes or until golden brown.
5. Flip thighs over and cook for about 3 minutes or until cooked through.
6. When the chicken is done reduce heat to low and pour the seasoning mixture over the chicken.  Cook for a few minutes to allow the mixture to reduce and get thicker and shinier. When it is almost dry, it is done. Serve warm.