You can also make this Teriyaki with boneless chicken breast, ideally with the skin. It’s excellent served with vegetables sautéed with ginger.
Wash the chicken and dry thoroughly with a paper towel.
Over medium flame, heat a large pan (large enough to fit the whole chicken).
Pour the oil into the pan and brown the chicken, skin side down, around 5 minutes.
Turn the chicken and cook the other side for another 5 minutes or so.
Meanwhile, stir the soy sauce, sugar, and sake in a bowl until the sugar is dissolved.
Remove any excess fat in the pan (leave around 1 Tbsp.). Pour the sauce over the chicken and cook until it thickens.
Continue turning the chicken regularly to ensure an even glaze. Remove when the sauce is completely reduced.
Pour the sauce over the chicken, sprinkle on the shichimi togarashi and serve.