So I know I already have a post for teriyaki - and it's super easy and definitely still tasty! - but if you're willing to work for it, this chicken teriyaki recipe is TO DIE FOR. When I was pregnant last year, Sarku Japan was a huge craving of mine, so I learned this recipe, and it is excellent! It does involve a lot of prep, though. I always have to set a lot of reminders for myself when I make this recipe because you need to marinate it overnight! So be warned!
Ingredients
3 lbs boneless chicken thighs (if you're using less, make sure to make half the amount of the teriyaki sauce. I don't usually use this much chicken, so I make less sauce otherwise I have wayyy too much leftover)
MARINADE
1 cup water
⅛ cups Shaoxing wine or cooking sherry (I omit this)
1 tsp garlic powder
1¼ tsp pepper
1 tsp baking soda
½ cups Kikkoman soy sauce
¼ cups Canola oil
TERIYAKI SAUCE
2½ cups chicken stock
¾ cups + 2 tbs Kikkoman teriyaki sauce
¼ cups Kikkoman soy sauce
2 garlic cloves sliced (I didn't have this on hand, so I just added more garlic powder)
a piece of ginger, sliced (I omitted this)
¾ cups + 2 tbs of brown sugar
2½ tbs cornstarch
2½ tbs cold water
1. Marinate Chicken
Chop the chicken into long strips. Put the chicken in a bowl.
Add the water, cooking sherry, garlic powder, pepper, baking soda, soy sauce, and oil and mix it all together.
Pour the goopy mixture into a ziploc bag and refrigerate it overnight so it can marinate.
2. Prepare Teriyaki Sauce
Combine the chicken stock, garlic, and ginger root in a pot over medium heat. Let it simmer for 10 minutes.
Add the teriyaki sauce, soy sauce, and brown sugar, and let it simmer for another 10 minutes.
While the sauce is simmering, pour your chicken slop into your Kitchenaid or mixer. Use the dough hook attachment and work on the chicken at low speed for about 20 minutes.
Mix the cornstarch and cold water in a small bowl until the lumps are gone. Add this to the teriyaki sauce to thicken it up - make sure to add it slowly, constantly stirring so you don't have any lumps. Your sauce should be nice and thick now.
5. Cook the Chicken
Make sure your kitchen fan is going, because this part tends to cause a lot of steam/smoke.
Pull out your griddle and turn it to the hottest setting. Drizzle some oil on the surface and lay out your chicken strips. Drizzle a liberal amount of teriyaki sauce as you cook. Turn the chicken strips frequently (I feel like a legit cook at Sarku Japan at this part xD ).
Serve the chicken and remaining sauce (as much as you prefer) on top of rice or noodles. This goes really well with my fried rice recipe. I've also had this with Ramen noodles, too, and it's delicious! Whatever works for you!
[Original recipe found here]
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