Cut the chicken into slightly large bite-sized pieces. Coat with katakuriko.
Place in a frying pan with the skin-side down. Add the ☆ ingredients and simmer over high heat.
Once it comes to a boil, cover with a drop lid, or lay a sheet of aluminum foil on top, and simmer for 10 minutes. Shake the pan from time to time to prevent burning.
This is what it should look like after 10 minutes. Decrease to low-medium heat and continue for 5 minutes.
Once it's finished, allow it to sit for awhile until the flavors soak in.
Transfer to a warm serving plate, top with the sauces and it's complete.
Story Behind this Recipe
I wanted teriyaki, but marinating and frying to a golden brown seemed like too much work...
To keep the meat from burning, periodically agitate the pan. If you place this on top of cabbage the sauce will blend in with the cabbage, and you'll be able to eat a lot of it. If you like, add ginger or garlic to taste. Adjust the flavoring as desired.