Heat 1 tablespoon of oil in a saucepan over medium heat.

Add minced garlic and grated ginger, sauté for about 2 minutes until fragrant.

Pour in soy sauce, sake, mirin and sugar . Stir well and bring to a gentle simmer.

Cook for 3 minutes, allowing the flavors to meld.

In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to form a slurry.

Slowly add the slurry to the simmering sauce, stirring continuously until slightly thickened.

Remove from heat and set aside.

Rinse, drain, and pat dry the chicken thighs.

Puncture the chicken with a knife to help the marinade absorb better.

In a mixing bowl, season the chicken with minced garlic, grated ginger, salt, baking soda, and 2 tablespoons of prepared teriyaki sauce.

Mix well and marinate for at least 1 hour, preferably overnight for maximum flavor.

Heat 2 tablespoons of oil in a large frying pan over medium heat.

Place the marinated chicken pieces in the pan in a single layer.

Fry in batches, cooking each side for 4-5 minutes until golden brown and fully cooked.

Remove cooked chicken to a plate and repeat with the remaining batch.

Place the cooked chicken on a cutting board and slice into bite-sized pieces.

Return sliced chicken to the frying pan over low heat.

Pour in 1/2 cup of teriyaki sauce and gently coat the chicken.

Stir in chopped scallions and remove from heat.

Plate the teriyaki chicken with a side of steamed white rice and broccoli.

Drizzle extra teriyaki sauce over the rice for added flavor.

Garnish with sesame seeds and additional scallions if desired.