3-4lbs boneless skinless chicken breasts (or thighs)
2/3 cup rice wine (or sake)
1 cup soy sauce
4 ½ teaspoons rice vinegar
1 teaspoon sesame oil
1/3 cup white sugar
7 garlic cloves (minced)
1 tablespoon fresh ginger (minced)
1 small pinch red pepper flakes
black pepper (to taste)
In a sauce pan over high heat, add rice wine and bring to a boil. Reduce the heat to medium-low and simmer the wine for 10 minutes. Add soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, red pepper flakes, and black pepper. Simmer for another 5 minutes. Allow sauce to cool completely.
Place chicken in a bowl, pour in teriyaki sauce. Seal and marinade over night in the refrigerator.
Remove chicken from the marinade (reserve the liquid if you want to use it for sauce). Cook chicken by grilling, baking or cut into pieces and stir fry.
If using the marinade as a sauce- pour the reserved marinade into a sauce pan or wok and bring to a boil for 1 minute. Reduce heat and simmer for 10 minutes.