Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch bite-sized pieces
  • 2 tbsp cornstarch
  • 0.5 tsp salt
  • 0.25 tsp white pepper
  • 2 tbsp neutral oil
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup mirin
  • 1 tbsp rice vinegar
  • 3 tbsp brown sugar
  • 1 tbsp fresh ginger, finely grated
  • 2 cloves fresh garlic, minced
  • 1 tsp toasted sesame oil

Instructions:

  1. Pat the chicken pieces dry with a paper towel to remove excess moisture. In a medium bowl, toss the chicken with cornstarch, salt, and white pepper until every piece is lightly and evenly coated.
  2. In a small bowl, whisk together the soy sauce, mirin, rice vinegar, brown sugar, grated ginger, and minced garlic to create the teriyaki base.
  3. Heat the neutral oil in a large skillet over medium-high heat until it shimmers. Add the chicken in a single layer (work in batches if necessary).
  4. Sear the chicken undisturbed for 3-4 minutes until golden-brown and crisp. Flip and cook for another 3-4 minutes.
  5. Pour the teriyaki sauce mixture into the pan. Bring to a simmer, allowing the sugars to reduce and the cornstarch from the chicken to thicken the liquid into a glossy glaze.
  6. Toss the chicken continuously for 1-2 minutes until thoroughly coated in the mahogany glaze. Remove from heat and stir in the toasted sesame oil for aroma.