In a stand mixer's bowl combine 5 lb of sliced chicken thighs, 2 cups water, ¼ cup cooking sherry, 2 teaspoon garlic powder, 2 ½ teaspoon white pepper, 2 teaspoons baking soda and ¾ cup low sodium soy sauce.
Attach the mixing hook and mix for 20 minutes. For the best result marinate chicken thighs in the refrigerator for over night or at least 6 hours.
Make Teriyaki Chicken
In a large skillet, heat on medium/high heat, 2 tablespoons of oil. Add enough chicken just to cover the skillet base (it takes me about 3-4 batches to cook all of the chicken). Cook for 5 minutes on one side, flip the chicken and cook on the other side for 5 minutes. Add about 1 cup of the teriyaki sauce over the chicken, mix with a spoon and transfer to a plate. Repeat this step with the rest of the chicken.
Serve with rice, teriyaki sauce and steamed vegetables. Enjoy!
Make Teriyaki Sauce
Using small pot, add 2 ½ cups chicken broth, ¾ teriyaki sauce, ¼ cup low sodium soy sauce, 1 teaspoon grated ginger and 2/4 cup brown sugar. Bring it to a boil on a medium heat, stirring few times.
In a small mixing boil combine 2 ½ tablespoons cornstarch and 2 ½ tablespoons old water, mix with a spoon then slowly add the mixture into your sauce. Stir and cook on low/medium heat, until sauce thickens about 5-7 minutes, stir frequently . Turn off the heat.
Notes
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