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1: Make the Teriyaki Sauce by combining all ingredients in a pouring vessel.

2: Make the Pan Fried Chicken by heating a small frying pan on medium-high heat. Pat the chicken thighs dry with paper towels and season with a pinch of salt on both sides.

3: Once the pan is hot, add cooking oil. Once the oil starts to smoke, add the chicken thighs skin side down. Cook until the skin lifts off the pan and turns crisp and golden brown, around 6 minutes. Flip the chicken thighs and cook for another 3-4 minutes, or until golden.

4: Drizzle the teriyaki sauce on the chicken, and cook until the sauce thickens, around 2 minutes.

5: Remove the chicken from heat, and cut into smaller pieces if desired.

6: To assemble: add rice to the bottom of the bowl, followed by the cooked chicken. Torch the tops of the chicken until the sugar caramelizes to a darker color.

7: Drizzle kewpie mayo, followed by sliced green onions, then the squares of roasted seaweed to make a checkered pattern.

8: Serve immediately!