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1
Here, I used the tougher green tops of a leek, so I sauteed them in a frying pan with a little oil and salt (not listed).
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2
I used the same pan for the following steps with the chicken.
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3
Warm the frying pan over medium-high heat, and add a little oil.
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4
Place the chicken thigh skin side down.
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5
It'll brown evenly if you press down the chicken as it's cooking.
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6
Saute until the skin turns golden brown and crispy, while wiping excess oil from the pan.
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7
When your chicken resembles the photo here, flip it over.
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8
Pour in the combined teriyaki sauce, and cover with lid to simmer.
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9
When the sauce has reduced to resemble the photo shown here, remove the lid.
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10
Coat the chicken with the sauce.
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11
Then wait to let the sauce simmer a little bit more, just until it is on the verge of scorching.
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12
The glossiness of the sauce will remain even after the dish cools down.
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13
Slicing the chicken vertically will be easier while it is still hot.
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14
However, you'll also be able to slice it on the diagonal once it has cooled.
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15
Place the chicken on a bed of sauteed leeks.
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16
You could also enjoy this dish with a little sansho pepper sprinkled on top.
