Sarku Mall Chicken Teriyaki Copycat

• Gluten free

• Meat

  • 1 lb Chicken thigh, boneless skinless raw

• Produce

  • 2 Garlic cloves
  • 2 slices Ginger

• Canned Goods

  • 2 cups Chicken broth, reduced sodium

• Condiments

  • 1 tbsp Soy sauce or gluten-free soy sauce, dark
  • 2 tbsp Soy sauce or gluten-free soy sauce

• Baking & Spices

  • 1/3 tsp Baking soda
  • 2 1/2 tbsp Brown sugar
  • 1/2 tbsp Tapioca
  • 1 tbsp Tapioca starch

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 1 tbsp Shaoxing wine

• Liquids

  • 3 tbsp Water

Found on mealpreprockstar.com

Description

Directions

• Pat dry the boneless, skinless chicken thighs. Slice them into small pieces no bigger than 1 inch by 1 inch. Smaller pieces allow for quicker cooking times to ensure the meat will stay tender.
• Combine the sliced chicken with 1/3 tsp baking soda, 1 tbsp Shaoxing Wine, 2 tbsp soy sauce, 1/2 tbsp cornstarch. Mix well and refrigerate for at least 24 hours. This part is important if you want tender flavorful chicken. I let the chicken marinate for 48 hours.
• In a sauce pot add in 2 cups of reduced sodium chicken broth, 2 garlic cloves (chopped), 4 small slices of ginger. After the broth reaches boiling, let simmer for 15 minutes.
• Add 2 1/2 tbsp brown sugar, 1 tbsp dark soy sauce. Taste the mixture and adjust flavor if needed. Mix 1 tbsp corn starch with 3 tbsp cold water. Pour cornstarch and water mixture into the broth to thicken it.
• Set the chicken on the counter top for 30 minutes to let it come to room temperture before cooking. In a non-stick pan, on high heat, add in 1 tbsp olive olive. Spread the olive oil around the pan before adding in the chicken. Cook until the chicken turns white at the edges like the picture shown below. Press down with the spatula from time to time to brown the chicken. Check the browning process on the other side and ensure it is to your liking before flipping all the chicken pieces over. On my stove it takes approx. 3 minutes per side.
• Mix the sauce along with the chicken and serve hot. Serve with a side of mixed stir fry vegetables and rice to make it exactly like Sarku / Sakkio / Sakura Japan’s Chicken Teriyaki. Happy Eating!

Nutrition