My recipe for teriyaki chicken is to fry two chicken thighs skins down on medium low heat from a cold pan until they release - good to press them down to get good contact. Flip, toss in the following sauce and put a lid on for five minutes Teriyaki chicken sauce - 3-4 ppl 醤油　…　大さじ1 みりん　…　大さじ3 酒　…　大さじ3 my note to myself is “don’t increase the amount!” Remove the lid fry the thighs until you’re happy with how they look, remove them, then reduce the sauce