To prepare, you need boneless chicken thighs with skin. Meat processed like this is not easy to find, so buy it top of chicken thighs and debon them at home: with a sharp knife make an incision along the bone on the inside of the meat, cut the meat from both joints and remove the bone (and use with other scraps for chicken broth).
Tip: Bone the chicken thighs it’s not complicated and the crispy fried sticky crust contrasts beautifully with the tender meat. If you don’t like it, you can use skinless chicken thighs.
Salt the meat on both sides and season with a pinch freshly ground pepper. In a large pan with a lid, heat the oil on a high temperature (degree 8 out of 10) and put the chicken in it, skin side down. Fry it for about 4-5 minutes until the skin becomes crispy and golden brown. Do not try to forcefully flip it over and remove it from the pan: when the skin is ready, the meat will release itself.
Turn the fried thighs over and fry for 4-5 minutes on the other side as well. Pour water into the pan (depending on the size of the pan and the height of the meat, you will need 70 to 120 ml), close the lid so that the steam escapes through a small opening, reduce the heat and simmer for about 10 to 15 minutes, until the liquid has almost evaporated.
Meanwhile, mix the soy sauce, sake, rice vinegar and sugar in a bowl until the sugar dissolves.
Tip: You can find all these spices in the Asian food corner. Choose soy sauce produced by the classic fermentation method.
When the liquid in the pan boils to the fat, check if the thickest part of the meat is well cooked and if necessary add a little more water, but it is not necessary. Reduce the heat to a minimum, pour in the prepared sauce, add cold butter and reheat briefly. When the butter melts and forms a thick and shiny glaze, tilt the pan and pour over the meat a few times.
Serve immediately. It is most suitable as a side dish good rice and some steamed vegetables, I used briefly blanched wild broccoli. You can sprinkle the meat before serving sesame seeds.