Chicken teriyaki

A Japanese classic. Found the recipe in one of my mum's magazines and the result turned out to be quite nice.

Ingredients
serves 4
800 g chicken fillet (preferably thighs or breast cut into smaller pieces)
2 tbsp grated ginger
2 garlic cloves
½ finely chopped chili
4 tbsp mirin (Japanese rice vinegar)
75 ml soy sauce
2 tbsp brown sugar
2 tsp potato flour
1 tbsp sesame seeds

Peel and finely chop the garlic. Mix mirin, soy sauce, brown sugar, ginger, garlic and chili in a plastic bag. Add the chicken pieces and make sure all are covered. Let them marinate for about 15 minutes.
Take out the chicken pieces from the marinade and fry them in some oil in a frying pan. Put the pieces in a pot instead, pour of the marinade and add 100 ml water. Simmer under lid for about 40 minutes. Mix the potato flour with 2 tbsp water in a separate bowl. Add this mixture to the pot and let it boil. Sprinkle over the sesame seeds and serve with stir-fry veggies and some rice (if wanted).