Steps

1. In a small bowl, mix together Soy sauce 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, Cooking Sake (Rice Wine) 1 tbsp, Sugar 1/2 tbsp, and Vegetable oil 1 tsp.
   🕒 01:13
2. Remove the skin from the chicken breast (optional).
   🕒 02:22
3. Cut the chicken breast in half lengthwise.
   🕒 02:51
4. Slice the halved chicken breast diagonally into bite-sized pieces, as if shaving it. This is the trick! Slicing diagonally to create a larger surface area results in larger bite-sized pieces.
   🕒 03:09
5. Arrange the sliced chicken breast on a cutting board and cover with double-layered plastic wrap.
   🕒 03:53
6. Using a rolling pin or similar tool over the plastic wrap, pound the chicken until it is thin and flat. This is the trick! This breaks down the fibers, making it tender and ensuring even cooking. It results in a very juicy and fail-proof dish.
   🕒 04:15
7. Place the pounded chicken breast into a resealable plastic bag.
   🕒 05:08
8. Add Salt 1 pinch (for 315g of chicken breast, use 1 pinch and a little more salt), Black pepper (to taste), and Potato starch 1 tbsp to the bag.
   🕒 05:41
9. Close the bag, leaving some air inside, and shake well to combine. This is the trick! The potato starch acts as a barrier, locking in the juices for a tender and juicy result. It also helps the sauce adhere well.
   🕒 06:07
10. Lightly oil a frying pan and arrange the seasoned chicken breast in a single layer, making sure not to overlap them. This is the trick! Flat pieces of chicken are easier to arrange and cook evenly.
    🕒 07:22
11. Heat the frying pan over medium-low heat and cook the chicken breast slowly. Do not move the chicken until the top side turns white. This is the trick! If using skin-on chicken, cook the skin side for 80% of the time and the other side for 20% to achieve a crispy texture.
    🕒 08:56
12. Flip the chicken breast and cook the other side thoroughly.
    🕒 09:50
13. If you are unsure if the chicken is cooked through, tear a larger piece of chicken to check the inside. Once cooked, turn off the heat.
    🕒 11:09
14. Whisk the pre-made sauce mixture again and pour it over the chicken.
    🕒 11:14
15. After adding the sauce, flip the chicken once without turning the heat back on.
    🕒 11:33
16. Turn the heat back to low and simmer the sauce until it thickens well. This is the trick! The oil in the sauce prevents burning, allowing you to reduce it to the very end.
    🕒 11:53
17. Once the sauce has thickened and gained a glossy sheen, turn off the heat.
    🕒 13:02
18. Arrange the teriyaki chicken on a flat plate and pour the remaining sauce from the frying pan over it.
    🕒 13:20
19. Drizzle with mayonnaise if desired.
    🕒 13:42