To make chicken teriyaki, marinate boneless chicken thighs, and then transfer them to a pan to fry in oil. Next, mix in teriyaki sauce, and cook in the same pan.
Start by rubbing ginger and salt into the chicken to create a marinade. Allow this marinade to sit for no less than 30 minutes. After the marinating process, dry the chicken of any excess liquid. Heat 2 teaspoons of vegetable oil in a frying pan on medium heat, and place the chicken in the pan with the skin side touching the bottom. Allow it to fry until golden brown, and then flip it over.
Add a tablespoon of sake, and use a lid to cover the pan so the chicken can steam for 5 minutes. While steaming the chicken, combine 1 tablespoon each of honey, sake, soy sauce and mirin in a dish to prepare the teriyaki sauce. Remove the lid from the pan, and drain any liquid or oil inside. With the heat turned up to high, add the teriyaki sauce to the pan. Allow the sauce to boil, and flip the chicken frequently to ensure an even coating. The chicken teryiaki is ready once the liquid in the sauce has evaporated and a thick glaze has formed on the chicken.