In a bowl I make a marinade using 1/2 C shoyu (soy sauce), 1/4 sugar (more to taste, my family doesn't like it very sweet), 1/4 sake and grate in some ginger (you can add in garlic or mirin if you like...a store bought teriyaki sauce may work too). Add in boneless, bite-sized pieces of chicken (I prefer thigh or leg meat with the skin on), stir to combine and refrigerate overnight.
Remove from the fridge about 20 minutes before you want to cook. Drain off the excess marinade and add in some cornstarch and/or rice flour right into the bowl (I just sprinkle it in...probably 1/2 cup total) - stir to coat all the pieces. The chicken will be very sticky and gooey.
Heat a pot with canola oil and prepare a sheet pan with a rack. When the oil is hot add in a few pieces of chicken. They may stick to the bottom of the pot. Gently scrape them off the bottom of the pot and continue cooking until dark brown. Remove to the rack lined sheet pan and let cool.
This can easily be a gluten free recipe...just make sure to use a gluten free tamari instead of soy sauce.
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