Trim any gristle, blood vessels, or excess fat from 1 skin-on chicken breast, but be careful not to remove any skin.
Use the back of your knife to pound the thicker side of the breast so that it becomes more even in thickness (it doesn’t have to be perfectly even).
Make the marinade by stirring together 1 tablespoon sake, 7 grams ginger (grated), 2 teaspoons potato starch, and ½ teaspoons salt and drizzle it evenly over both sides of the chicken breast. Let this marinate for 30 minutes at room temperature.
Make the honey teriyaki sauce by mixing 1 ½ tablespoons soy sauce, 1 ½ tablespoons honey, and 1 ½ tablespoons sake together in a bowl until the honey has dissolved.
Add 2 teaspoons vegetable oil to a non-stick frying pan. Let any excess marinade drip off the breast, but don’t scrape it off. Place the chicken skin-side down in the cold pan and scooch it around to ensure the skin is evenly coated with oil. Turn the stove onto medium-low heat.
Slowly pan-fry the skin side of the chicken until it is cooked halfway up the sides (about 12 minutes). Adjust the heat up or down to maintain a gentle sizzle. If it’s spattering, your heat is too high. Periodically check how the skin is browning and press on the parts that are not browning to encourage better contact with the pan in those areas.
Flip the chicken over and cook for another 4 minutes, pressing on the thicker side of the breast. You want to get the breast to about 140°F (60°C) at this stage.
Use a folded-up paper towel to wipe out all of the excess oil.
Add the honey teriyaki sauce and turn up the stove to high heat. Flip the chicken over repeatedly to glaze with the sauce while cooking it the rest of the way.
Once the sauce starts forming big shiny bubbles, use a spoon to pour the glaze over the skin side of the breast and turn off the heat. Your chicken should have an internal temperature of 160°F (71°C) at this point.
Transfer to a cutting board and let it rest for a few minutes before slicing and glazing with the remaining sauce.
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