Teriyaki Chicken

by on March 4, 2014
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Dredge pieces of chicken in flour, then fry

Teriyaki Sauce Mixture
6 oz Water
2 oz Sugar
3 oz Soy Sauce
3 oz Mirin
8 cloves Garlic
8 pieces Ginger – equal to garlic amount

Bring to boil, then simmer to reduce to syrup consistency
Reduce heat and simmer 5 minutes

Thicken
2 oz Rice wine vinegar
1 TBL Cornstarch
Bring back to boil, then remove from heat

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