Combine the ★ ingredients and microwave for 20 seconds. Cut the chicken in half and remove the excess fat and sinew.
Make small cuts in the thick parts of chicken to brown the surface evenly. Poke the skin side several times with a skewer and season both sides with salt and pepper.
Heat a frying pan and cook the skin side first and then the other side respectively over medium low heat for about 5 minutes. Use a paper towel to remove excess oil.
Turn the heat up high and add the sauce from Step 1. Sauté both sides while coating the chicken with the sauce until the sauce becomes shiny. Serve with mayonnaise if you like.
Story Behind this Recipe
I adapted the recipe to simplify the amounts and ingredients so that my son can cook it easier.
It's best to cook the chicken until the skin crisps. Use a spatula to avoid the teriyaki sauce from burning around the edges. The key to its delicious flavor is to remove excess oil while cooking the chicken slowly.