In a medium bowl or measuring cup combine 1 cup soy sauce, 1 cup water, 2 tablespoons mirin, 2 tablespoons sake, 3 tablespoons dark brown sugar and 1 tablespoon granulated sugar. Whisk until sugar dissolves. Add 2 tablespoons smashed fresh ginger and 4 crushed garlic cloves. Stir in 1 teaspoon sesame oil. Set aside.

Optional strain

If you prefer a clear sauce, transfer the mixture to a fine-mesh sieve and strain out the ginger and garlic solids, pressing gently to extract flavor. Reserve solids if you like a more rustic sauce.

Chicken

Prep chicken

Pat the 8 chicken thighs dry with paper towels. Lightly season both sides with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Let sit at room temperature 10–15 minutes while you prepare the pan and sauce.

Sear the chicken

Heat a large heavy skillet (cast iron or stainless steel) over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. When oil shimmers, place chicken thighs skin-side down in a single layer (work in batches if needed). Sear without moving 4–6 minutes until skin is deep golden-brown and releases easily. Flip and sear the other side 2 minutes.

Braise in sauce

Pour the prepared sauce into the pan around the chicken (if you strained, add the strainings or keep them out based on preference). Bring to a gentle simmer, then reduce heat to low. Cover the skillet partially (lid ajar) and braise 20–25 minutes, spooning sauce over the chicken occasionally, until internal temperature reaches 74°C (165°F) and meat is tender. If sauce reduces too quickly, add up to 1/4 cup water.

Reduce glaze (optional)

Once chicken is cooked, transfer thighs to a plate and keep warm. Increase heat to medium-high and simmer the sauce uncovered 3–6 minutes until it thickens slightly into a glossy glaze that coats a spoon. Taste and adjust sweetness or salt—if too salty, add a splash of water; if too thin, simmer a bit longer.

Glaze the chicken

Return the chicken to the pan and spoon the reduced glaze over the pieces to coat evenly. Cook another 1–2 minutes to meld flavors and reheat the chicken through.

Finish & Garnish

Serve

Slice or leave the thighs whole and serve over 1 cup cooked white rice per serving (4 cups total for recipe). Spoon extra sauce from the pan over the rice and chicken.

Garnish

Scatter 3 thinly sliced scallions and 1 tablespoon toasted sesame seeds over the chicken. Optionally, drizzle a few drops of sesame oil or a few more teaspoons of mirin for brightness.