Step 1

In a large bowl, whisk together soy sauce, Mirin, granulated sugar, rice vinegar and cayenne pepper. Add the chicken and toss to coat. Cover the bowl with plastic wrap and transfer it to the refrigerator to marinate for at least an hour, preferably four (see notes for a short cut). If you don’t have time to marinade see note below.

Step 2

Remove marinated chicken and place chicken pieces at least half-an-inch apart on a baking sheet. Pour the marinade from the bowl into sauce pan and set aside.

Step 3

Turn oven to broil on low. Move the oven rack so it is approximately 8 inches from the heating element. Transfer the baking sheet to the oven and broil for 2 minutes. Remove from oven and flip each piece of chicken and broil for 2 minutes. Repeat twice more, for a total cook time of 8 minutes. Parts of the chicken and sauce will char. This is normal because of the sugar in the sauce.

Step 4

In the meantime, to finish the teriyaki sauce, stir together the cornstarch and 2 tablespoons of cold water and then add it to the sauce pan with the marinade. Place the sauce pan over medium heat and bring to a boil. Lower heat and let simmer for 5 minutes. Beyond the 5 minutes, the longer it simmers the thicker the sauce will become. If it becomes thicker than you prefer, thin it with 1 tablespoon of water at a time until preferred consistency is achieved.

Step 5

Remove teriyaki sauce from heat and serve with finished dish.

Step 6

*Note: If you bypassed marinating the chicken, set aside 1/2 cup of teriyaki sauce to brush on the chicken with each two minute interval when flipping the chicken.

Step 7

Remove chicken from the oven and let rest for 2 minutes before serving it over rice and additional sauce if preferred.