Steps

1. Pierce the chicken thighs with a fork.
   🕒 00:02
2. Rub salt onto the chicken thighs and season with pepper.
   🕒 00:04
3. Place the chicken thighs and olive oil in a zip-top bag, ensuring it's well-coated. Seal the bag, removing excess air, and marinate in the refrigerator for 1 hour.
   🕒 00:15
4. Cut the garlic clove in half, remove the sprout, and mince.
   🕒 00:29
5. Remove the marinated chicken thighs from the refrigerator and let them sit at room temperature for about 30 minutes.
   🕒 00:40
6. Arrange the chicken thighs, skin-side down, in a cold frying pan, stretching the skin taut.
   🕒 00:46
7. Heat the frying pan over medium heat. Cook until you hear a sizzling sound.
   🕒 00:56
8. Once the sizzling sound becomes more consistent, press down on the chicken thighs with a spatula.
   🕒 01:05
9. When the sizzling intensifies, reduce heat to low and cook for about 8 minutes. [Key Tip!] To achieve crispy skin, cook slowly over low heat.
   🕒 01:11
10. Return heat to medium. While pressing down with a spatula, cook until a nice golden brown color develops.
    🕒 01:20
11. Flip the chicken thighs and cook for about 4 minutes over low heat.
    🕒 01:26
12. Increase heat to medium and cook for another 1 minute.
    🕒 01:34
13. Flip again. Focus on browning any pale areas by pressing down with a spatula over medium-high heat to ensure the skin is perfectly crispy.
    🕒 01:40
14. Transfer the cooked chicken steak to a plate.
    🕒 01:52
15. Heat the same frying pan over medium heat. Add the minced garlic and sauté until fragrant.
    🕒 01:55
16. Add soy sauce, mirin, cooking sake, water, and sugar, and mix well.
    🕒 02:05
17. Bring the sauce to a simmer. Once it thickens slightly, turn off the heat.
    🕒 02:13
18. Pour the finished sauce over the chicken steak.
    🕒 02:20