Season the chicken with salt and minced ginger. Rub the seasoning into the chicken thighs, and let them marinate in the fridge for more than 30 minutes.
When they are done, dry them with paper towels.
In a small-medium sized bowl, mix together Mirin, white wine, soy sauce and sugar
Heat the oil in a large pan over medium heat. Add chicken with skin-side facing down and sauté until the skin turns golden brown. Flip the chicken, cover with the lid and cook until the chicken is cooked through, about 5 to 6 minutes.
Remove the lid and stir in teriyaki sauce mix. Turn the heat to high, and let the sauce boil. Meanwhile, toss the chicken to combine with the sauce, and spoon the sauce onto the chicken to coat evenly.
Remove chicken to serving plates, while allowing the sauce to continue boiling a few more minutes until it reaches a simmer and thickens. Remove it from heat when it’s done.
Start with medium heat so that you won’t burn the outside of your chicken before they are cooked through.