Easy Teriyaki Chicken

Combine the soy sauce, sugar, sake, vinegar, and ginger in a small bowl. Stir until the sugar completely dissolves. Transfer 6 tablespoons of the sauce to a resealable plastic bag or container and add the chicken. Marinate the chicken in the refrigerator, turning once, for at least 30 minutes and up to 12 hours.
Add the remaining sauce to a small saucepan over medium heat. Bring it to a simmer and cook until the sauce reduces slightly and looks shiny, 3 to 5 minutes. If it reduces too much, add a bit of water to bring it back to a pourable consistency. Cool, and then save this in the refrigerator to use as a sauce for the cooked chicken.
Cook the Chicken
Position an oven rack towards the top, about 6 inches from the broiler. Heat the broiler to high.
Line a baking sheet with foil, then arrange the chicken so that the side that would have had skin faces down. Spoon a bit of the marinade with the chicken on top and discard the rest. Broil for 5 minutes. Stay close to the oven to keep an eye on the chicken as it cooks.
Flip the chicken, and then spoon or brush juices or sauce pooling on the pan back onto the chicken. Doing this a few times during cooking helps to add a shiny, browned crust to the chicken. Alternatively, you can steal some of the sauce saved for serving to spoon or brush over the chicken.
Broil another 5 to 10 minutes or until the outside of the chicken looks brown and caramelized and the inside is cooked through.
Meanwhile, reheat the sauce from earlier, adding a bit of water if it seems too thick. (This is the sauce that has not touched raw chicken, not the sauce used to marinate.)
To serve, slice the chicken into strips, place onto plates, and drizzle with the warmed sauce. Leftover sauce can be stored in the refrigerator for a few weeks (I like drizzling it over rice and vegetables.)

Ingredient :

1 ½ pounds boneless, skinless chicken thighs
1/2 cup (120ml) light soy sauce
1/2 cup (100g) granulated sugar
1/4 cup (60ml) sake, see tips
2 tablespoons (30ml) rice vinegar
2 teaspoons finely grated ginger, see tips