How to make sarku's japan chicken teriyaki
A sweet and savory asian dish. This recipe resembles the one found in most malls across the country. Take a peek and see how I make my son's favorite dish.
I enjoy browsing the internet for different types of recipes. Today I will share a recipe I found for teriyaki chicken. It taste just like the one you find In the malls. My family loves it. Enjoy.
The cast-In case any one doesn't know what Shaoxing rice wine is, it is a chinese brand rice wine. It is the big bottle with red labeling. You can find it in most asian markets
We also need some baking soda, this will help tenderize the chicken. Don t be alarmed, the chicken won't taste weird, I promise.☺️
This is how it should look☺️
Now let's start the marinade. Add the water to the chicken.
Next the shaoxing wine. If you don't have shoaxing you can use cooking sherry.
Next the soy sauce
The white pepper
The garlic powder
And lastly the baking soda. DO NOT skip this step. The baking soda will help tenderize the chicken, you will not taste it, I pinky promise.☺️
Mix this up very well. Stir it for about 5-6 minutes
We will put the chicken in a bag and put it in the refrigerator to marinade it overnight. Do not skip this step, the longer it marinates the better the taste☺️ so plan ahead!
My chicken has marinated over night, it is now time to start cooking. BUT before we do, you might want to put a pot of rice to cook and stir fry some veggies. Yum.. Let's start😉
Now let's work on the sauce, take the broth and put it in a pot over medium heat.
Add the chopped garlic
And the sliced ginger root. Before adding the rest of the ingredients we will let the ginger and garlic simmer in the broth for about 10 minutes. This will give our broth a nice flavor.
Okay the broth has simmered a bit now let's continue on by adding the teriyaki sauce
Next the soy sauce
And the brown sugar.😍😍
When the broth has simmered and cooked down a bit, we will remove the ginger and garlic.
It's time to thicken the broth. Take the cornstarch and mix it with the cold water removing all lumps
Now that my chicken has marinated over night, we will give the chicken a whirl in a stand mixer. Attach a dough hook on your standup mixer. You can do this while making the sauce😁
If you don't have a stand up mixer you can also use a regular mixer with a dough attachment. If you have neither, you can skip this step. Im sure the meal will still be delicious.
Pour the chicken in the stand mixer.
After working the chicken in my mixer my chicken looks like a slop, this is a good thing. Don't be disgusted. The end result will give you rave reviews. I promise.
Before we start, make sure the vent hood is on. This process tends to make a lot of smoke and your fire alarm will go off if it is sensitive like mine. Lets start cooking
If you don't have a stovetop griddle an electric griddle will do wonders for this process, just bring it up to 500 degrees and follow my instructions.
Take a large griddle, hopefully cast iron. Get it real hot, I mean smoking hot.
Add about 2 tbs worth of oil to the hot griddle.
This is how it should look after browning your chicken. Both sides should look like this.
While my chicken was browning, I decided to chop up some of my families fav. veggies and stir fry them. YUM
Voila!! Enjoy. This is my son's favorite dish. I'm sure if you try this recipe it will be one of your family's favorite too.
If you want, when all the chicken is done and still on the grill, add some of the brown sauce and stir it in. Serve and pour more sauce on the chicken and vegetables when it is plated. Extra yummy.🙌
- 3.0lb Boneless chicken thighs
- 1.0c Water
- 1/8c Shaoxing wine or cooking sherry
- 1.0tsp Granulated garlic powder
- 1/4tsp White pepper
- 1.0tsp Baking soda
- 1/2c Kikkoman low sodium soy sauce
- 1/4c Canola oil
- BROWN SAUCE
- 1/2c Unsalted chicken stock
- 3/4c + 2 Tbs Kikkoman teriyaki sauce
- 1/4c Kikkoman low sodium soy sauce
- 2.0 Garlic cloves sliced
- A piece of ginger, sliced
- 3/4c + 2 Tbs of Brown sugar
- 1/2Tbsp Corn starch
- 1/2Tbsp Cold water