Savory Teriyaki Chicken

Cut the chicken thighs into 1-inch pieces. Season both sides generously with salt, pepper, and garlic powder. Lightly dust the chicken with all-purpose flour, making sure to shake off any excess.

In a skillet, heat the oil over medium heat. Carefully place the chicken pieces skin-side down and cook until the skin turns a beautiful golden brown. If you're using brandy, add 1 tablespoon to the skillet and toss the chicken to coat it evenly.

Flip the chicken so the uncooked side is now facing down. Cover the skillet with a lid and let it cook for about 6 minutes, allowing the chicken to steam until it's cooked through. Keep an eye on it; if it begins to burn, simply reduce the heat.

Remove the lid. Using a paper towel, carefully blot away any excess oil from the skillet. Continue cooking the chicken, uncovered, until its surface is browned to your preferred level.

Now, add 2 tablespoons of sugar and 2 tablespoons of soy sauce to the skillet. Allow the mixture to simmer over medium-low heat, stirring continuously to ensure the chicken is well-coated and the sauce reduces without burning.

Once the sauce has thickened and well coats the chicken pieces, your Savory Teriyaki Chicken is ready to be served immediately.