You're most welcome... (more)

Eggy:

You can rid the smell of chicken by dipping the chicken in soy sauce right
before cooking (no more than 10-15 seconds because the meat will harden because
salt draws out water). I've never used rice vinegar for teriyaki, but if you
like it, go for it!

Since I'm an Edo-kko (that's the Japanese term for someone born and raised in
the heart of Tokyo), I really don't use sugar in my dishes. Tokyo/Kanto
cuisine is known for its refreshing and somewhat salty flavorings, so you may
find my teriyaki sauce lacking in sweetness. Kyoto and Osaka cuisine is known
for its mild sweetness, and southern (Kyushu) and northern cuisine (Hokkaido,
Tohoku) are the saltiest of Japanese regional cuisines. If you prefere the
sweeter versions like your friend's sauce, boost the proportions of the sugary
ingredients, including mirin.

Take care!