We followed this delicious recipe from Andrea Nguyen: http://www.vietworldkitchen.com/blog/2013/09/true-chicken-teriyaki-recipe.html except that we added about ½ extra Tbsp teriyaki sauce to the chicken. We used the same base teriyaki sauce we had made for the teriyaki salmon steaks a few days ago. We also increased the recipe by 50% because we had 6 chicken thighs (2 frozen packages).
Note: If you use frozen chicken thighs that you defrosted, they may yield too much liquid during the initial 11 min braising stages. Before adding the teriyaki sauce, remove all but 2 Tbsp of the chicken braising liquid for 4 thighs; otherwise, the teriyaki sauce will not caramelize. (May 2017)
Source: Andrea Nguyen, author and teacher, Vietworldkitchen.com.
Cooking Adventures 