Best Hawaiian BBQ Ever | Homemade Chicken Teriyaki Recipe | Chef Joshua Weissman

Ingredients

• 2 1/2 (450g) cups short grain rice
• 2 1/2 (600ml) cups of water
• 1lb (450g) macaroni
• 2 cups (440g) mayonnaise
• 2 carrots, grated
• 2 celery ribs, finely diced
• 3 cloves garlic, finely chopped
• 2 Tbsp (28g) apple cider vinegar
• 1 Tbsp (12g) shirodashi
• 2 green onions, thinly sliced for garnish
• Kosher salt
• pepper
• 2 lbs (907g) boneless, skinless chicken thighs, cubed into bite-size pieces
• ¾ cup (180ml) pineapple juice
• ¾ cup (180ml) dark soy sauce
• 3 Tbsp (42g) rice vinegar
• ½ cup (110g) light brown sugar
• 2 - 3 Thai chilies, thinly sliced
• 2 inch knob ginger, grated
• 3 tbsp (40g) vegetable oil
• 1 Tbsp (9g) corn starch
• 1 Tbsp (12g) water
• 2 cloves garlic, finely chopped
• 4 pork chops, 1” thick
• Kosher salt and white pepper to taste
• 1 1/2 cups (225g) of all-purpose flour
• 3 eggs
• 2 cups (150g) panko bread crumbs
• Vegetable oil for frying
• Togarashi for seasoning