Teriyaki Chicken
Reversed engineered from a shopping mall food court chain.
Ingredients
- 1 lb boneless skinless chicken thigh meat, diced
- 1/2 cup water
- 1/4 cup light soy sauce
- 2 tsp white pepper
- 1/2 tsp baking soda
- 1/4 cup oil
- 1/8 cup sherry
- 1/2 tsp garlic powder
teriyaki sauce:
- 1 cup unsalted chicken broth
- 1 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tsp sherry
- 1/2 tsp ginger, sliced
- 1/2 tsp garlic powder
- cornstarch slurry
Instructions
- Combine chicken and marinade. Mix well and refrigerate at least 24 hours.
- In a small pot, bring chicken broth and ginger to a gentle boil.
- Add remaining sauce ingredients and add cornstarch slurry to thicken. Adjust sugar and soy sauce to taste. Slightly overthicken to compensate for the chicken juices that will come out during cooking.
- Drain chicken and allow to come to room temperature. Over high heat, grill on an oiled pan 4-5 minutes each side. Do in batches as necessary to avoid overcrowding. If you find that chicken juices prevent browning even at the highest heat, make the next batch half as large so that the temperature can get high enough. The chicken surface should look roughly like this:
- Add the sauce and cook a minute or two more to incorporate and thicken.
- Plate and garnish with sesame seeds if desired. Serve with steamed rice.