Serves 1
Directions
- 1Pour chicken stock, soy sauce, and sugar into a pot.
- 2Bring the mixture to a boil.
- 3Mix potato starch and water in a bowl to create a slurry.
- 4Slowly incorporate the slurry into the boiling sauce to thicken it.
- 5Strain the sauce and set aside.
- 6Remove excess fat from the chicken thighs.
- 7Chop the chicken thighs into bite-sized pieces.
- 8Boil the chicken thighs in two cups of water for about 5 minutes.
- 9Drain the chicken and collect the chicken broth for later use.
- 10Heat oil in a pan over high heat.
- 11Add garlic to the pan.
- 12Add the boiled chicken to the pan and cook until lightly browned.
- 13Chop onions and peppers into diamond pieces.
- 14Add the chopped onions and peppers to the chicken.
- 15Pour the teriyaki sauce over the chicken and vegetables and mix well.
- 16Serve the chicken teriyaki and sprinkle with sesame seeds.
- 17In an alternative method, coat the chicken thighs with potato starch or flour on both sides.
- 18Heat oil in a pan over high heat.
- 19Sear both sides of the coated chicken thighs until 80% cooked.
- 20Add onion, green pepper, and red pepper to the pan and cook with the chicken.
- 21Pour teriyaki sauce over the chicken and vegetables.
- 22Remove the chicken and chop it into smaller pieces.
- 23Place the chopped chicken on a plate and top with the cooked vegetables.
- 24Finish with a sprinkle of sesame seeds.
Ingredients
- 1 cup chicken stock
- 0.25 cup soy sauce
- 0.33 cup sugar
- 0.5 tablespoon potato starch
- 1 tablespoon water
- 450 grams chicken thigh
- dash oil
- 0.5 tablespoon garlic
- 1 unit onion
- 1 unit red pepper
- 1 unit green pepper
- pinch sesame seeds
Equipment
potstrainerknifecutting boardpanbowlchopsticks
Tips
- Make sure to double up on the sauce if you want to store it and cook it next time.
- If you want a more flavorful broth, use real chicken stock.
- When using the potato starch technique, make the chicken extra crispy.
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