The Best Chicken Teriyaki Recipe | Chef Joshua Weissman
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Cooking tools:
- Kitchen scale
- Stockpot
- Refrigerator
- Stove
- Microplane
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Whisk
- Measuring cup
- Measuring spoon
- Mixing bowl
- Tongs
- Wooden spoon
- Spatula
- Plate
Ingredients
- 2 chicken breasts
- 4 quarts (4L) water
- 1 cup (260g) soy sauce
- ¼ cup (60g) brown sugar
- 60 g kosher salt
- 8 garlic cloves, crushed
- 8 sprigs of thyme
- 4 bay leaves
- 2 lemons, quartered
- 2 sprigs of rosemary
- 2 bunches parsley
- 4 tsp (10g) black peppercorn
- 2 thai chilies, thinly sliced
- 2 garlic cloves, finely chopped
- 1 inch ginger, grated
- 1 Tbsp (8g) cornstarch
- 1 Tbsp (15g) water
- ½ cup (95g) light brown sugar
- ⅓ cup (80ml) pineapple juice
- ⅓ cup (80ml) dark soy sauce
- 3 Tbsp (45g) rice wine vinegar
- 1 1/2 Tbsp (25g) vegetable oil
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