For teriyaki chicken, you will need:

700g chicken breasts or thighs, bones removed but keep the skins on
4 tbsp rice wine
8 tbsp mirin (sweet rice wine)
8 tbsp soy sauce
4 tbsp sugar
6 tbsp oil
1 tbsp grated ginger

(serves 4)

Mix all the seasoning in a large bowl. Marinate the chicken in the mixture for an hour in the refrigerator. Heat the oil in a lidded wok. Fry the side of the chicken with the skin on medium heat until the skin is browned. Then fry the other side for about 7 minutes on low heat. Add the marinade remaining in the bowl into the wok. Turn up the heat and bring back to boil briefly and reduce the heat again. Cover and simmer for about 10 minutes on low heat or until cooked through. Remove the lid and simmer until the sauce thickens. Slice the cooked chicken and pour the thick sauce over to serve.