Mall Style Chicken Teriyaki
In my youth, few things caught my eye faster than the NO MSG sign propped up against the glass enclosure wrapping that amazing Sakkio Japan griddle in the mall. That meant I would soon spot someone wearing a red apron with a plate full of chicken teriyaki, “free sample?” – “I’ll take two”. Next thing you know I’m ordering double meat with extra sauce. Their “try before you buy” campaign is still a success today.
The mall days are too few and far between, so I had to find my chicken teriyaki fix at home. Good news! Found it. After scrolling through many “mall chicken teriyaki” recipes I came across a similar theme, tweaked a few things and then delivered this delightful little recipe to share with you. Enjoy!!!
Mall Style Chicken Teriyaki (Sakkio Japan Copycat)
Prep time: 6 hrs 30 mins | Cook time: 30 mins | Total Time: 7 hours | Servings: 10
Ingredients
3 lbs skinless/boneless chicken thighs chopped into bite size pieces
16 oz sliced mushrooms
1-2 Tbsp vegetable or canola oil
Marinade
1 cup water
⅛ cups Shaoxing wine or cooking sherry
1 teaspoon garlic powder
1¼ teaspoons white pepper
1 teaspoon baking soda
½ cups low sodium soy sauce
¼ cups canola oil
Sauce
2.5 cups unsalted chicken stock
1 cup teriyaki sauce (the sauce consistency is like soy sauce, not a teriyaki glaze)
¼ cup low sodium soy sauce
2 garlic cloves sliced (keep them to a size you can strain out)
1 inch of ginger root, pealed and sliced into about 10 pieces
1 cup brown sugar
3 Tbsp corn starch
3 Tbsp cold water
Equipment
Cast iron griddle
Large mixing bowl
Tongs
Spatula
Ladle
Spider strainer
Measuring cups and spoons
Directions
Marinade the Chicken
1. Slice those delicious little chicken thighs into bite sized pieces and place in a large mixing bowl. Add all marinade ingredients and stir well for about 5 minutes. Cover and marinade in the fridge at least 6 hours. Now is a good time to crack a bottle of wine and pull out that puzzle sitting on the shelf.
Make the Teriyaki Sauce
1. Heat the chicken stock over medium heat. Add the garlic and ginger and let simmer for 10 minutes.
2. Add the teriyaki sauce, soy sauce, brown sugar and let simmer and reduce for 5 more minutes. It should start to smell real, real nice.
3. Remove garlic and ginger with your SPIDER?!? A spider is a round, long handled strainer.
4. Mix the cornstarch with cold water and then whisk the mixture into the sauce for a minute until it thickens to a glaze consistency. Remove from the heat and set aside.
Cook the Chicken
1. Time for the chicken party! Get a cast iron griddle blazing-super-hot and add 1-2 Tbsp of oil, moving it around to coat the pan.
2. Spread chicken out flat in a single layer and cook 3-4 min without flipping, then 3-4 min on second side. You want a nice seared piece of chicken, that texture is part of what makes this so dang good!
3. If done in batches, bring all chicken back to griddle and stir-fry with the mushrooms.
4. Coat with some of that delicious sauce while on the griddle and then extra sauce once plated of course. Now enjoy this delightful chicken teriyaki with a side of white rice and steamed veggies!
