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Categories:
chicken thighs marinade water soy sauce Shaoxing wine garlic powder baking soda pepper oil Brown Sauce chicken teriyaki sauce brown sugar soy sauce cornstarch cold water garlic gingerroot
Viewed: 56 - Published at: 8 years agoIngredients
- 2 lbs boneless chicken thighs
- Marinade
- 1/2 cup water
- 1/4 cup low sodium soy sauce
- 1 tablespoon shaoxing wine
- 1/2 teaspoon granulated garlic powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon pepper
- 2 tablespoons oil
- Brown Sauce
- 5/8 cup unsalted chicken stock (1/2 cup and 2 tablespoons)
- 3 1/2 tablespoons teriyaki sauce
- 3 1/2 tablespoons brown sugar
- 1 tablespoon low sodium soy sauce
- 3/4 tablespoon cornstarch
- 3/4 tablespoon cold water
- 1/2 garlic clove, minced
- 1/2 teaspoon gingerroot
Method
- Marinade:
- Slice the chicken into 2 inch slices.
- Place chicken in a stand up mixer bowl.
- Add the water, soy sauce, wine, garlic powder, baking soda, pepper and oil.
- With the dough attachment, mix on low for about 30 minutes.
- Place the chicken in the fridge to marinade over night.
- Brown Sauce:
- In a saucepan, mix together chicken stock, teriyaki sauce, soy sauce, garlic, ginger, brown sugar, cornstarch.
- Cook sauce over high heat while constantly stirring.
- The sauce should thicken slightly only - when a spoon placed in the sauce, it coats the back of the spoon.
- Strain out the garlic and ginger.
- Cooking the Chicken:
- With a skillet on medium - high heat add 2 tablespoons of oil.
- Once the oil is hot, add the chicken in one even layer, do not move the chicken around.
- Cook for 3-4 minutes, then take a large spatula and flip the chicken and cook for another 3-4 minutes.
- Add half of the sauce to chicken and mix well.
- Serve hot with side of your choice (we like white rice) and the remaining sauce.
