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1
Make cuts to make the meat an even thickness, and pierce the skin all over with the tip of the knife to prevent shrinking.
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2
Sprinkle salt and pepper all over the skin.
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3
Place the chicken skin-side down in a frying pan without oil.
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4
If you leave the meat to fry like this, it'll curl up, so lay a flat plate on top of the meat, and place a weight on top while frying it.
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5
If you don't have an appropriate weight, you can use a small saucepan filled with about 500 ml of water.
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6
Fry the chicken this way for about 20 minutes on very low heat.
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7
Once you've cooked it for 20 minutes, oils and juices will come out of the meat, so soak up the liquids completely with a paper towel and fry over medium heat for another minute.
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8
Once the skin has turned golden brown, flip the chicken thigh to cook the meat side.
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9
At this time, pour the sake in the pan around the chicken, and fry at medium-low heat for 5 to 6 minutes.
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10
Once the chicken has cooked through (it is ready if you press it and it springs back), remove it to a tray, and once it has cooled a bit, cut it into easy-to-eat pieces and lay out on a plate.
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11
Since this has been seasoned only with salt and pepper, you could dip with a little yuzu pepper paste.
