Wednesday, April 4, 2012
This is one of our new favorite things to eat for dinner! We have had it once a week for the past month and are totally addicted. I don't know if you have ever eaten from Sarku in the mall, but this tastes a LOT like that.
There were lots of recipes for Teriyaki chicken on the web, so I played around with measurements and ingredients and methods until I came up with what I think is just the PERFECT combination of deliciousness. I prefer using boneless chicken thighs for this recipe because they are not as dry as chicken breasts, they seem to retain more moisture and flavor and they sear so much better.
1 cup soy sauce
1 cup sugar
6 Tbsp apple cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper (I prefer fresh ground)
10-12 boneless chicken thighs
3 Tbsp cornstarch
Mix all of the ingredients except for the chicken and cornstarch in a 6 qt non-stick stock pot. Add in the chicken thighs, (make sure they are thawed if you use frozen), and let sit for 10-15 minutes. (At this point I usually put some rice in the steamer.) Turn the burner on to high and bring the marinade and chicken to a boil, then reduce heat to med-high. Once the chicken has cooked most of the way through, start pulling out a thigh at a time with a fork and slice it in to bite size chunks, returning it to the pot to continue cooking while slicing the other thighs.
Heat a frying pan sprayed generously with cooking spray over a high burner. When the chicken is cooked all the way, using a slotted spoon, remove two or three spoonfuls of chicken from the boiling marinade and sear it in the hot frying pan. Once the batch is browned to your liking, (we like it dark and almost crispy on the outside), remove it from the frying pan and place in a serving dish, covering it with foil. Repeat with the remaining chicken in the marinade till all the chicken is in the serving dish.
Mix 3 heaped Tbsp of cornstarch with a little water to make a paste and whisk it in to the boiling marinade till it thickens in to a sauce. (You can add more cornstarch if you want it thicker, less if you want it thinner.)
Plate some fried or steamed rice, place a spoonful or two of chicken over it and spoon as much or as little of the sauce over the top as you like. You will not be disappointed, you will just wish you had made more!
Posted by *~Petra~* at 3:09 PM