To prepare: Pierce skin of chicken with a fork to allow sauce to penetrate freely and to avoid shrinkage during frying.

To pan-fry: Over a high flame, heat a scant amount of oil in a large skillet. Lay chicken skin down in the skillet. Fry over medium heat until skin is well browned. Move the chicken in the pan to keep it from sticking to the skillet.

When browned, turn and fry, covered, for about 10 minutes. Remove chicken. Over medium heat pour the Teriyaki Sauce into the juices left in the skillet. Return the chicken to skillet. Continue cooking over high heat a few minutes.