As we know Teriyaki is a way to cook Japanese food that is heated or baked and coated with soy sauce and flavored sake/mirin/sugar. While making teriyaki, the ingredients to be baked are dipped and smeared with teriyaki sauce several times until they are fully cooked. Mostly, the meat size is small and thin. It is quite different but no doubt the flavor is dope. Original in luxury looks if I can say.
Teriyaki Sauce Mixture 1. Add water into grated garlic and ginger with 1 tbsp water each. After 15 minutes, strain and press all the garlic and ginger juice, we only use the juice for this recipe. You can use garlic & ginger scrap for another dish. 2. In a bowl, combine all the ingredients except cornstarch and stir until the palm sugar is dissolved.
Chicken Teriyaki 1. In a big bowl, combine boneless chicken thigh with cornstarch, salt, white pepper, and 10 tbsp teriyaki sauce mixture, mix thoroughly. Marinate for 30 minutes. 2. Heat 1 tbsp cooking oil in a pan over medium-high heat. Cook boneless chicken thigh, don't overcrowed. When the chicken is golden brown, flip and add 3 tbsp water and cook until the water absorbs into the chicken. Do the same with the rest of the chicken.
Teriyaki Sauce 1. Transfer the remaining teriyaki sauce mixture into a saucepan. Heat over low-medium heat. 2. Combine cornstarch with water and add it into a saucepan. Keep stirring and cook until the sauce is thickened. Serving 1. Transfer the chicken into a cutting board, then cut into a bite-sized. 2. Serve on a plate with warm rice and drizzle with some teriyaki sauce.