Teriyaki Chicken

3/4 pounds chicken breasts or thighs
2 tablespoons sake (rice wine)
4 tablespoons soy sauce
4 tablespoons mirin (sweet rice wine)
2 tablespoons sugar
grated ginger (optional)

Poke chicken using a fork.  Mix other ingredients in a bowl.  Marinate the chicken in the mixture for 15 minutes in the refrigerator.  Heat some vegetable oil in a frying pan.  First, fry the skin side of the chicken on medium heat until the skin is browned.  Turn the chicken over to fry the other side on low heat.  Pour the sauce used to marinate the chicken in the pan.  Cover the pan and stem cook the chicken on low heat until done.  Remove the lid and simmer until the sauce becomes thick.  Turn the heat off.  Slice the chicken and pour the sauce over the chicken.  Serve over rice.