Mall Teriyaki Chicken - cooking recipe

Ingredients

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

Preparation

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.