Ingredients for the chicken marinade:

4 lbs of dark chicken meat (if you have a butcher shop near buy, you can get them easily. If you do not, then you have to buy some skinless chicken thighs, bone them, but do not trim off the fat. No swapping to chicken breast, as it is not going to come out good at all!)
3 cups of water
1/2 cup vegetable oil
1/2 tsp garlic powder
1/2 tsp white pepper
1/2 cup Kikkoman Soy Sauce
1/2 cup Sherry cooking wine or a 1/2 cup substitute which I use (which I will explain a little later)

Sherry Wine substitute:

Here is a good Sherry Wine substitute for those who do not want to get their chicken drunk

1/8 cup vinegar
1/8 cup water
1 tsp of sugar

Broth/soup for the sauce:

Bones and trims of chicken
1 carrot cut in pieces
1 small piece of ginger
1 onion diced in four
2 cloves of garlic smashed
2 Tbsp of Kikkoman Soy sauce
2-4 oz cabbage
6 cups of water

Teriyaki Sauce:

It is not going to be your average, store bought Teriyaki sauce! Please do not opt for anything different. It is 60% stock based and you can make it at home, from scratch, like I do. If you do not have time, or do not want to deal with it, use pure, unsalted chicken broth instead.

3 cups of home made stock or store bought, no sodium chicken stock
1/5 cup Kikkoman Soy sauce
1/2 Kikkoman Teriyaki sauce
4 Tbsp light brown sugar
1 1/2 Tbsp corn starch
1/5 cup cold water