Chicken Teriyaki aka Sarku Japan

Check out How to Make Sarku's Japan Chicken Teriyaki by ️Diana ️ on Snapguide.

INGREDIENTS

3	Pounds  Boneless chicken thighs
	MARINADE
1	Cup  Water
⅛	Cups  Shaoxing wine or cooking sherry
1	Teaspoon  Granulated garlic powder
1¼	Teaspoons  White pepper
1	Teaspoon  Baking soda
½	Cups  Kikkoman low sodium soy sauce
¼	Cups  Canola oil
	BROWN SAUCE
2½	Cups  Unsalted chicken stock
¾	Cups  + 2 Tbs Kikkoman teriyaki sauce
¼	Cups  Kikkoman low sodium soy sauce
2	Garlic cloves sliced
	A piece of ginger, sliced
¾	Cups  + 2 Tbs of Brown sugar
2½	Tablespoons  Corn starch
2½	Tablespoons  Cold water   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 First things first, let's chop the chicken. TIP: put the chicken in the freezer for about 20-25 minutes until partially frozen and it will be easier to cut. 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 oil.  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! 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.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.  Let this cook and reduce a little, to about 3 cups 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. Take a whisk and pour the cornstarch slurry into the broth slowly, BUT WHISK IT IN QUICKLY.  We do not want lumps. Continue to whisk for a couple minutes and the sauce should thicken and coat a spoon. 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.  Pour the chicken in the stand mixer. Put it on setting 2 and work it in for about 10 minutes. 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 . BE SURE THE VENT HOOD IS ON.  THIS PROCESS MAKES A LOT OF SMOKE 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. Spread the oil evenly on the griddle and quickly start adding the chicken pieces, making sure they are all spaced out.    The first side should be nicely browned before turning & cooking the second side. Each side will take about 3-4 min. to cook. When done set aside. While my chicken was browning, I decided to chop up some of my families fav. veggies and stir fry them. YUM Now lets plate it up, pour some of that yummy brown sauce and add as little or as much as you want over the chicken and veg. OR WHEN THE CHICKEN IS DONE COOKING SPOON ON SOME OF THE SAUCE AND CONTINUE TO STIR FOR A BIT.  ADD MORE SAUCE TO THE PLATED CHIX AND RICE.