Balanced, full of flavour, popular Japanese dish, lovely on a bed of green vegetables and white rice. Many people tend to replace the sake with red wine vinegar, I do not recommend that you do this or the taste will be impaired.
Rub the ginger and salt into the chicken thighs to incorporate the flavours, let it rest for at least 30 minutes. Use a paper towel to remove any excess ginger pulp.
Now heat the vegetable oil in a pan on medium heat. Place the chicken down on the pan. Flip the chicken and add 1 tablespoon of sake and cover the pan. Steam for 5 minutes.
Now to prepare the teriyaki sauce. Stir together the honey, mirin, sake and soy sauce. Remove the lid of the pan and drain any excess liquid from the chicken. Turn the heat to high and add the teriyaki sauce, let it boil and flip the chicken to coat it. The chicken teriyaki is done when most of the liquid has evaporated and glazed over the chicken. Slice the chicken and pour over the remaining sauce.