Rinse the rice under cold water, stirring gently with your fingers, until the water runs clear—this removes excess starch and ensures fluffy, separate grains. Add the rinsed rice and filtered water to a pot, bring to a boil over high heat, then reduce to low heat, cover with a lid, and simmer for 20 minutes without peeking. Remove from heat and let the rice rest, covered, for 10 minutes to allow residual steam to finish cooking. Fluff gently with a fork and set aside while you prepare the chicken and sauce.

In a small bowl, whisk together the soy sauce, sake, mirin, brown sugar, and freshly grated ginger until the sugar dissolves completely. In a separate small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry—this will help the sauce coat the chicken with a beautiful, glossy finish. Set both mixtures aside; you'll combine them with the chicken later.

Pat the chicken thighs dry with paper towels and place them on a cutting board. Using the flat side of your knife handle or a meat mallet, gently pound them to an even thickness of about 3/4 inch—this ensures uniform cooking. Season both sides generously with kosher salt, black pepper, and garlic powder. Heat the neutral oil in a large skillet over medium-high heat until shimmering, then carefully place the chicken skin-side down and cook for 5-7 minutes until the skin is golden and crispy. I like to resist the urge to move the chicken around—letting it sit undisturbed helps develop that delicious golden crust.

Flip the chicken thighs skin-side up and add 1 tablespoon of water to the pan to create steam. Lower the heat to medium, cover the skillet with a lid, and cook for 8-10 minutes until the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part. The combination of direct heat and steam ensures the meat stays juicy while the skin remains crispy.

Stir the cornstarch slurry from Step 2 to recombine it, then pour it into the teriyaki sauce mixture from Step 2 and stir well. Pour this combined sauce over the cooked chicken, reduce the heat to low, and cook for 2 minutes, gently tilting the pan to coat the chicken evenly. The cornstarch will thicken the sauce and help it cling beautifully to each piece. Finally, drizzle the toasted sesame oil over the chicken to add a fragrant, nutty aroma—I add this at the very end because heat can mute its delicate flavor.

Divide the fluffy rice from Step 1 evenly between serving bowls. Slice the glazed chicken from Step 5 into bite-sized pieces and arrange them over the rice. Spoon the remaining teriyaki glaze from the pan over the chicken and rice, then garnish generously with toasted sesame seeds and thinly sliced scallions. Serve immediately while everything is still warm.