Pat the chicken thighs dry with paper towels, then use a fork to poke holes all over the skin side—this helps render the fat and creates texture. Season generously with salt on both sides and let sit for 2 minutes to allow the seasoning to penetrate. While the chicken rests, whisk together the soy sauce, mirin, sake, brown sugar, dashi, honey, and grated ginger in a small bowl until the sugar dissolves. Set the sauce aside—this is your teriyaki glaze, ready to go when you need it.

Pat the salted chicken completely dry with paper towels once more—this is crucial for crispiness. Dust both sides lightly with potato starch, shaking off any excess. Heat 1 tablespoon of oil in a large skillet over medium heat until shimmering. Place the chicken skin-side down in the pan and immediately weight it down with a heavy pan lid or cast iron skillet to press the skin directly against the heat. Cook undisturbed for 7 minutes—I like to resist the urge to peek; the pressure is what creates that crackling, golden skin. I've found that pressing the chicken this way renders the fat perfectly and creates the crispiest texture you'll get.

Remove the weight and flip the chicken skin-side up. Cook for 2 minutes without pressure until the flesh side is cooked through. Transfer the chicken to a clean plate, leaving the rendered fat in the pan. Drain all but 1 tablespoon of the fat from the skillet—this fat is liquid gold for flavor, so keep just enough to coat the pan and help emulsify the sauce.

Pour the teriyaki sauce mixture from Step 1 directly into the pan with the remaining fat. Turn the heat to medium-high and let it bubble for 60 seconds, stirring gently. The sauce will reduce slightly and meld with the flavorful drippings in the pan, creating a silky glaze that clings beautifully to the chicken. You'll notice it becoming more concentrated and glossy—that's exactly what you want.

Return the chicken skin-side up to the pan and gently toss or spoon the sauce over it for 30 to 60 seconds, coating all sides evenly. The heat will create a light glaze that sticks to the skin and meat. Transfer the chicken to a cutting board and let it rest for 3 minutes—this allows the juices to redistribute, keeping the meat tender and moist even with the crispy skin. Slice and serve immediately, drizzling any remaining sauce from the pan over the top.