“Teriyaki“ 照り焼き was popularized in the U.S. early on as a Japanese dish, probably in the same period “Sukiyaki” was getting popular. It has been incorporated in American home cooking (especially backyard BBQ) and you can buy a bottle of “Teriyaki” sauce (from Kikkoman and others) in any grocery store. I am not sure American-style “Teriyaki” even qualifies as an authentic Japanese dish. Usually, the teriyaki sauce is used as marinade and/or like a BBW sauce for meat. The meat is then grilled.
If I am making teriyaki chicken from scratch, I prefer to use thigh meat, deboned but skin on. I butterfly the thickness part to make the entire piece even thickness. I could marinate (mirin and soy sauce or sake and salt) but that is optional. I cook it from the skin side first in a frying pan until the skin is well browned (removing some excess oil by blotting with a paper towel) and cook the other side. In this occasion, I used leftover thigh meat which was salted and grilled (two thighs, that had been grilled in a George Forman’s grill) so I skipped this process. Since the chicken was already cooked I went directly to the “saucing” step.
Since this was made from leftover grilled salted chicken, it took less than 5 minutes to make. This was a sort of cannot-go-wrong type of small dish if not exciting. The cinnamon flavor of the Chinese 5 spices came out rather prominently. If you do not like this, stick to “Sansho” powder.