Chicken Teriyaki

1. Adjust oven rack 8 inches from broiler element and heat broiler. Set wire rack in aluminum foil–lined rimmed baking sheet.
2. Using sharp knife, make 2 or 3 short slashes into skin of each piece of chicken, taking care not to cut into meat. Season chicken with salt and pepper and arrange skin side up on prepared wire rack, tucking exposed meat under skin and lightly flattening thighs to be of relatively even thickness. Broil until skin is crisp and golden brown and thighs register 175 degrees, 8 to 14 minutes, rotating baking sheet halfway through broiling.
3. Meanwhile, whisk soy sauce, sugar, mirin, garlic, ginger, and cornstarch together in small saucepan. Bring mixture to simmer over medium-high heat and cook, stirring occasionally, until sauce is syrupy and measures 3⁄4 cup, about 4 minutes. Remove from heat and cover to keep warm.
4. Transfer chicken to cutting board and let rest for 5 minutes. Cut meat crosswise into 1⁄2-inch-wide strips and transfer to serving platter. Stir teriyaki sauce to recombine, then drizzle half of sauce over chicken. Serve immediately, passing remaining sauce separately.

BONING CHICKEN THIGHS FOR TERIYAKI
1. After trimming excess skin and fat (leaving enough skin to cover meat), cut slit along white line of fat from one joint to other joint to expose bone.
2. Using tip of sharp knife, cut and scrape meat from bone at both joints.
3. Slip knife under bone to separate meat completely from bone.
4. Discard bone. Trim any remaining cartilage from thigh.