TERIYAKI CHICKEN THIGH
Teriyaki Chicken Thigh Better Than Take Out. A step-by-step instruction to make Teriyaki Chicken using deep-fried and breaded chicken thigh swimming in homemade teriyaki sauce.
Servings: 4 people
Ingredients
Teriyaki sauce
- 2/3 cup sugar
- 1 teaspoons garlic powder
- 1 teaspoons ground ginger
- 1/2 cup water
- 1/2 cup pineapple juice
- 1 cup soy sauce
Fried Chicken Preparation
- 1 lb chicken thigh, sliced into bite size pieces
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground pepper
- 2 teaspoons sesame oil
- 2 teaspoons baking soda, divided
- 1/2 cup all purpose flour
- 1 large egg
Instructions
Marinate the Chicken for Frying
- Slice chicken in a bite size pieces and place in a medium sized bowl.
- Add the garlic and onion powder, salt pepper, 1 teaspoon baking soda. Cover with plastic.
- Marinate overnight in the fridge
- When ready, strain all-purpose flour and remaining baking soda. Add the egg and Toss the chicken gently to coat the mixture.
- Heat 2 cups of cooking oil and fry chicken until golden brown. Drain excess oil using a paper towel. Add into the prepared Teriyaki sauce and mix the chicken gently for the sauce to coat it.
Make the Teriyaki Sauce
- In a small size cup, mix the cornstarch and water. Mix until there are no lumps and set aside.
- Place the saucepan on the stove top and set fire to low. Add the sugar, water, soy sauce, garlic powder, ground ginger and pineapple. Stir until the sugar is fully dissolved and bubbly. Add the cornstarch mixture and stir until thick.