照燒雞意粉

Cut the chicken thigh into bite-sized pieces. Lightly season these pieces with a pinch of salt.

Slice the green onion diagonally.

Put the chicken, skin-side down, in a cold pan. Cook it over low heat to render out the fat and allow the skin to brown nicely.

Continue cooking until the chicken is well browned.

Add the sliced green onion to the pan.

Once the green onion has softened, pour in the sake, mirin, soy sauce, sugar, and mentsuyu.

Let the sauce simmer, ensuring it coats the chicken, until it has thickened slightly.

In the meantime, cook the spaghetti according to the package directions until it's al dente.

Add the cooked spaghetti to the pan and toss it with the chicken and sauce.

Stir-fry the spaghetti with the sauce until everything is well combined.

Once most of the liquid has evaporated, finish the dish by topping it with chopped scallions and toasted sesame seeds.