As long as you have this teriyaki sauce on hand, you can turn plain pan-fried chicken into delicious teriyaki chicken. You can also use the sauce to make teriyaki burgers or yakitori (skewered grilled chicken) too.
Put all the ingredients into a pan. Bring to a boil, simmer for 1 minute and it's done. It'll thicken up once it's cooled.
Transfer to a clean container and store in the refrigerator, where it will keep for about 2 weeks.
To make teriyaki chicken:
Heat a frying pan (don't add any oil) and cook the chicken skin side down first over medium heat. Wipe out any fat that comes out of it with paper towels.
When both sides are golden brown and the chicken is cooked through, turn off the heat and add some of the teriyaki sauce. Coat the chicken in the sauce, and it's done.
You can use the sauce on yakitori too.
Use the sauce on boiled lotus root slices to make lotus root teriyaki.
Story Behind this Recipe
I don't like teriyaki sauce that's too sweet or not sweet enough, so I experimented several times before reaching this flavor.
To make teriyaki chicken: When pan-frying the chicken, start cooking it with the skin side down, and wipe out the fat that comes out from the frying pan with paper towels. This way the skin will be nice and crispy. The sauce will coat the chicken properly with residual heat, so add it to the pan after turning off the heat.