Make small cuts on the surface of the chicken with a knife. Season with salt and pepper, and coat with a generous amount of katakuriko.
Add all the sauce ingredients into a frying pan, and bring to a boil, then simmer. When it's simmered down to approximately half its original amount and thickens up, transfer into a bowl.
Clean the pan, lightly grease with oil, and start frying the skin side of the chicken first. Occasionally press down with a spatula, and fry until it becomes golden brown.
Flip, and wipe off the excess oil from the meat with a paper towel.
Cover with aluminium foil, and steam-fry for about 3 minutes.
Remove the foil, and fry the other side of the chicken until golden brown. Cut into easy-to-eat pieces.
Put it on freshly cooked rice, pour the Step 2 sauce on top, sprinkle with sesame seeds, and you're done.
Story Behind this Recipe
If I'm cooking the chicken, I want to make it crispy! I also wanted to flavour it with the sauce which is easy to eat, so I poured on sweet and salty sauce at the end. The sweet and salty sauce goes well with rice, and tastes amazing!
It's basically the same as teriyaki chicken, but I poured on the sauce at the end to keep the crispiness of the skin. That's the key. When the sauce is done, it's not that thick yet, but by the time you'll be serving the chicken, it'll thicken up deliciously.