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1
A whole 3 1/2 to 4 pound chicken, cut into 8 pieces, can be used instead of the chicken pieces.
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2
CHICKEN: Pat chicken dry and season with salt and pepper.
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3
Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering.
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4
Add chicken pieces skin-side down and cook without moving until golden brown, 5 to 8 minutes.
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5
Using tongs, flip chicken pieces skin-side up.
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6
Reduce heat to medium-low, add 3/4 cup broth to skillet, cover, and cook until instant-read thermometer inserted into thickest part chicken registers 155 degrees for breasts and 170 for legs and thighs, 10 to 16 minutes (smaller pieces may cook faster than larger pieces).
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7
Transfer chicken to plate, skin-side up, as it reaches correct temperature.
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8
Pour off liquid from skillet into 2-cup measuring cup and reserve.
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9
Using tongs, wipe skillet with paper towels.
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10
Add remaining teaspoon oil to pan and return to medium-high heat until oil is shimmering.
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11
Return chicken pieces skin-side down and cook undisturbed until skin is deep golden brown and crisp, 4 to 7 minutes.
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12
Transfer chicken to serving plate and tent loosely with foil.
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13
Using spoon, skim fat from surface of reserved cooking liquid, and add enough chicken broth to measure 3/4 cup.
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14
GLAZE: Whisk sugar, soy sauce, and cornstarch together in small bowl.
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15
Add sake, reserved cooking liquid, and soy sauce mixture to now empty skillet.
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16
Cook over medium-high heat, scraping skillet bottom with wooden spoon to loosen browned bits, until reduced to 1/2 cup, about 6 minutes.
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17
Stir in any accumulated juices from resting chicken; return to simmer and cook 30 seconds.
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18
Off heat, whisk in butter and scallion.
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19
Pour sauce around chicken and serve immediately.
