Teriyaki Chicken

 

Ingredients:
For the chicken marinade:
•4 lbs of skinless chicken thighs
•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 dry Sherry

Teriyaki Sauce:
•3 cups of no sodium (unsalted) 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
•A couple slide of ginger root
•A tiny bit of minced garlic

Marinade the chicken:
Cut the chicken in bite-size pieces together with the fat. Place the chicken in a large container.
Add water to the container with chicken and add dry Sherry. Add garlic powder, white pepper (I’m using ground pepper for my recipe because I’m out of the white pepper), oil and Soy sauce. Mix all of the ingredients and start massaging the chicken pieces for 15-20 minutes. Once you are done, cover the container and place it in the refrigerator OVERNIGHT!

For the Sauce:
Add 2 cups of chicken broth, in a small saucepan bring it to boil, add a couple of very slices of ginger root, tiny bit of minced garlic and cook for about 30 minutes. Fish out the ingredients; bring it to slight a boil. Add 1/5 cup of cold water.
Add Teriyaki sauce, soy sauce, sugar and turn the heat down to medium low.
In a small bowl, mix the corn starch with 1 tablespoon of prepared chicken broth and stir well.
Add the corn starch into the boiled chicken broth. Your sauce should only be thick enough to leave a glaze on the spoon or stick to the side of the pot if you splash a little bit of it- no thicker.
Remove sauce from the heat and start working on the chicken.

Take out the chicken marinade from the refrigerator. Start mixing the chicken with the dough hook in the mixer for at least 30 minutes until the chicken fat are separates to look almost like a fatty white snow.

Cook the chicken using a grill or skillet. Turn the heat up to maximum, spread just a little bit of oil on the surface. Dump the portion of chicken and cook for 5 minutes on each side, do not disturb the chicken. Pour the sauce over it. Toss the chicken with the sauce.