Steps

1. In a bowl, combine Soy Sauce 2 tbsp, Mirin (Sweet Rice Wine) 2 tbsp, Sugar 2 tsp, and Grated Garlic 1 tsp. Mix well to create the teriyaki glaze.
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2. Place Chicken Thighs 5 pieces (approx. 250g) on a cutting board. Cover with plastic wrap and pound with a rolling pin until they are about the thickness of thinly sliced pork for ginger stir-fry. This technique eliminates the need for trimming and tenderizes the meat by breaking down the sinew.
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3. Cut the pounded chicken thighs in half.
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4. Lightly season the cut chicken with Cooking Sake (Rice Wine) 2 tsp and Salt (to taste), rubbing it into the meat.
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5. Evenly coat the chicken pieces with Potato Starch (as needed). Coating with potato starch before cooking helps to keep the chicken moist and tender, and allows the sauce to cling better.
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6. Heat some oil in a frying pan over medium heat.
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7. Place the chicken pieces in the heated pan and cook for approximately 1 minute 30 seconds per side, until golden brown.
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8. Flip the chicken and cook for about 3 minutes more, until both sides are nicely browned.
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9. Remove the browned chicken from the pan. Cook any remaining chicken pieces in the same manner.
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10. Return all the cooked chicken to the pan. Stir the teriyaki glaze from step 1 again and pour it over the chicken.
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11. Cook over medium to medium-high heat, stirring to coat the chicken thoroughly, until the sauce has thickened and reduced.
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12. Arrange the chicken on a serving plate. Serve with shredded cabbage or other vegetables, if desired.
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13. Drizzle generously with Mayonnaise (to taste). If you are not a fan of mayonnaise, you can omit it and still enjoy the delicious flavor.
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14. Sprinkle with Dried Parsley (to taste) for a final touch. Enjoy!
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