Chicken Teriyaki - cooking recipe

Ingredients

1 lb boneless skinless chicken thighs
1 tablespoon vegetable oil (for frying)
MARINADE
3 tablespoons shao hsing rice cooking wine
2 tablespoons sugar
1 tablespoon soy sauce
SAUCE
6 tablespoons shao hsing rice cooking wine
4 tablespoons sugar
1 tablespoon soy sauce
1 teaspoon cornstarch

Preparation

In a small bowl, combine all marinade ingredients.
Place chicken and (marinade) ingredients in a storage bag and marinade for 1-3 hrs in refrigerator.
In a small pot combine all (sauce) ingredients and whisk well, set aside until the chicken is ready to be cooked.
Heat oil in a large frying pan to med heat.
Add marinated chicken to hot pan,fry 5-7 minutes on one side,then flip over and cook other side for another 5-7 minutes.
Meanwhile heat (sauce) ingredients in pot on medium high heat,whisking frequently,until sauce boils,then turn to low and simmer for 2-3 minutes.
Take cooked chicken out of the pan and cut into 1/2 inch pieces.
Place the cooked chicken pieces over white rice,then pour on the (sauce) mixture as desired.