Teriyaki Chicken - the original Japanese soy sauce pan-fried chicken

Only the Japanese can lay claim on being the best cooks of teriyaki chicken.  Others are faux or pseudo or copycats. Nothing beats the original Japanese recipe.

This is one of my family's all-time favourite. Even when I am away from home or no longer be able to cook for them, they still have this recipe.

I have consolidated ideas from two masterchefs - a hotel/fine dining true blue Japanese chef, and another is an international acclaimed culinary instructor.

Ingredients
Chicken fillet - preferably thigh (400 - 500 g)
Pepper (2 tsp)
Mirin (1 TBS)
Soy Sauce  (2 -3 TBS)
Brown Sugar - 2 TBS

Steps :
1. Take chicken out from the fridge 20 minutes prior to preparation for cooking.
2.  Remove fat, skin and sinews. Hammer and butterfly meat.
3.  Marinate chicken with light soy sauce and mirin for 20 minutes or more.
4.  Heat up skillet, preferably non-stick. Nowadays, I use Korean stone coated frying pan which cooks the meat using its own juices, i.e., oil-free cooking.
5. When hot (but before it smokes), put in chicken meat about 2 pieces at a time.
6. Fry each side for 5 minutes or till well cooked.  Note : chicken must be thoroughly cooked and is not safe to be eaten semi-cooked, unlike beef.
7. Turn down the heat and cook a little longer if it looks like the meat is browning too quickly.
8. Remove from heat the first batch of cooking.
9. Cook the rest of the meat in the same way.
10. Rest the meat for at least 3 minutes.
11. Glaze the sauce on the pan with a little mirin, water and sugar mixture. Bring to a light boil.
12. Slice cooked chicken into bite size.
13. Pour the sauce over the chicken.
14. Serve with cucumber and tomato.

Reference - Adobo chicken :
http://homecooksecrets.blogspot.com.au/2009/12/philippine-adobo-chicken-and-pork.html