Japanese Potato Salad with Teriyaki Chicken

INGREDIENTS

Teriyaki Chicken

• 1/4 cup soy sauce
• 1/4 cup sake
• 2 tablespoons mirin
• 2 tablespoons packed brown sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon smoked paprika
• 2 skinless, boneless chicken thighs
• 1/2 teaspoon sesame oil for frying

Japanese Potato Salad

• 1 3/4 pounds Yukon Gold potatoes
• 3/4 cup quartered carrot, sliced 1/4-inch thick
• 1 rounded cup sliced cucumber (1/8-inch thick)
• 1/4 cup diced sweet onion
• 3/4 teaspoon kosher salt, divided
• 2/3 cup mayonnaise, or to taste
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons toasted sesame seeds
• 2 tablespoons sliced green onions

DIRECTIONS

1. For teriyaki chicken: Add soy sauce, sake, mirin, brown sugar, salt, and smoked paprika to a small container, and whisk to combine. Transfer in the chicken thighs and toss until evenly coated, then push down below the surface of the marinade as far as possible. Cover and refrigerate overnight, turning occasionally.
2. The next day, heat 1/2 teaspoon sesame oil in a skillet over medium-high heat. Remove chicken thighs from marinade (but reserve marinade for later) and transfer thighs, smooth side down, into the pan. Let cook until any residual moisture evaporates and starts to caramelize onto the pan. about 3 minutes. Turn thighs over, and pour in reserved marinade. 
3. Wait for the mixture to start to boil, then reduce heat to medium, and simmer until chicken is cooked through, and marinade has reduced by about half, and thickened slightly, 5 to 6 minutes. Transfer chicken and cooked marinade into a clean container, and let cool. Transfer into the fridge until needed.
4. For potato salad: Peel and rinse the Yukon Gold potatoes, and cut into approximately 3/4 inch cubes. Add potatoes to a saucepan, cover with 2 inches of cold water, and add 1/2 teaspoon  salt. Set over high heat and wait for water to start to boil; immediately add carrots, reduce heat to medium, and continue cooking until potatoes are tender, when tested with the tip of a knife, 6 to 7 minutes more. Drain very thoroughly, and transfer into a mixing bowl. Allow potatoes to cool until just barely warm, about 20 minutes.
5. Meanwhile, slice cucumbers and add to a bowl. Sprinkle with 1/2 teaspoon kosher salt, and toss to combine evenly. Add onions to a small bowl and stir in 1/4 teaspoon kosher salt. Let cucumbers sit for 15 minutes, tossing every 5 minutes.
6. After 15 minutes, the salt should have drawn out a good amount of moisture from cucumbers. Use your hands or a towel to squeeze all excess moisture out of cucumber slices, and reserve until potatoes have cooled to just warm. Transfer salted onions into a strainer, rinse with cold water, and let drain thoroughly.
7. Add onion and cucumber to potatoes, along with mayonnaise and rice vinegar. Cut chicken into cubes; add half the chicken into the salad, and reserve the other half for garnish. Use a spatula or large spoon to mix everything together. Wrap and refrigerate for 1 to 3 hours before serving.
8. When ready to serve, toss potato salad again, and taste for seasoning. Adjust with more salt, vinegar, and/or mayonnaise as desired.
9. Transfer potato salad onto a serving platter. Toss reserved chicken cubes once more with the cooked marinade, and scatter over top of potato salad. Garnish with toasted sesame seeds and sliced green onions before serving.