1. FOR THE CHICKEN: Pat chicken dry and season with salt and pepper. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chicken pieces skin-side down and cook without moving until golden brown, 5 to 8 minutes.

2. Using tongs, flip chicken pieces skin-side up. Reduce heat to medium-low, add 3/4 cup broth to skillet, cover, and cook until instant-read thermometer inserted into thickest part chicken registers 155°F for breasts and 170 for legs and thighs, 10 to 16 minutes (smaller pieces may cook faster than larger pieces). Transfer chicken to plate, skin-side up, as it reaches correct temperature.

3. Pour off liquid from skillet into 2-cup measuring cup and reserve. Using tongs, wipe skillet with paper towels. Add remaining teaspoon oil to pan and return to medium-high heat until oil is shimmering. Return chicken pieces skin-side down and cook undisturbed until skin is deep golden brown and crisp, 4 to 7 minutes. Transfer chicken to serving plate and tent loosely with foil. Using spoon, skim fat from surface of reserved cooking liquid, and add enough chicken broth to measure 3/4 cup.

4. FOR THE GLAZE: Whisk sugar, soy sauce, and cornstarch together in small bowl. Add sake, reserved cooking liquid, and soy sauce mixture to now empty skillet. Cook over medium-high heat, scraping skillet bottom with wooden spoon to loosen browned bits, until reduced to 1/2 cup, about 6 minutes. Stir in any accumulated juices from resting chicken; return to simmer and cook 30 seconds. Off heat, whisk in butter and scallion. Pour sauce around chicken and serve immediately.

Serves 4