Step 1

Some people prefer whole boneless thighs for this recipe, and some people prefer boneless curry cut pieces of chicken. It's your choice what you can use.

Step 2

In a mixing bowl, gather soy sauce, rice vinegar, honey, ginger, garlic and sugar; whisk together to make teriyaki sauce.

Step 3

Arrange the chicken pieces in the bottom of the slow cooker.

Step 4

Pour the sauce mixture over the chicken pieces.

Step 5

Cover and cook for 4 hours in low heat or until the chicken will be tenderized.

Step 6

In a small mixing bowl, add cornstarch along with water and make a smooth mixture.

Step 7

Open the crockpot lid and pour the cornstarch mixture into it.

Step 8

Give a gentle mixture and continue cook at high temperature for about additional 5-8 minutes.

Step 9

You can see the gravy become thicker and saucy consistency.

Step 10

Remove them from the crockpot and serve with roasted sesame seeds and chopped spring onion garnishing.

Step 11

For this type of cooking, you just need an extra ingredient, and that is 1 tbsp of oil. You can use Olive oil also.

Step 12

Heat a saute pan or frying pan with 1 tbsp of oil on high heat.

Step 13

Add minced ginger and garlic and fry for a little until you get a nice aroma.

Step 14

After that, add chicken pieces into the pan and stir continuously.

Step 15

Now add soy sauce, rice vinegar, honey, sugar, salt and continue the frying process.

Step 16

After 2 minutes of frying on high heat, add 1/3 cup of water and reduce the heat to medium-low and cover with a lid.

Step 17

Let it cook for about 15-20 minutes or until the chicken comes to tender. Don't forget to stir occasionally.

Step 18

In a small mixing bowl, add cornstarch along with water and make a smooth mixture.

Step 19

Pour the cornstarch mixture into the pan and give a gentle mix.

Step 20

Cook for another 5 minutes until you see all the preparations become thicker or a saucy consistency.

Step 21

Your Teriyaki chicken is ready. Serve with roasted sesame seeds and chopped spring onion garnishing.