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1
For the marinade, combine three cups of water, 1/2 cup vegetable oil, garlic powder, white pepper, 1/2 cup soy sauce, and bourbon in a large bowl or resealable plastic bag.
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2
Add chicken pieces.
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3
Marinate in the refrigerator for up to eight hours.
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4
For the teriyaki sauce, bring chicken broth to a boil in a medium saucepan over medium-high heat.
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5
Add the remaining 1/2 cup soy sauce, mirin, and sugars.
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6
Stir until sugars are dissolved.
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7
In a small bowl, combine cornstarch and remaining 1/4 cup water.
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8
Add it to the soy sauce mixture and continue to boil until sauce begins to thicken, about 5 minutes.
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9
Remove from heat and set aside.
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10
Drain and discard chicken marinade.
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11
Add the flour to the chicken pieces and stir to coat.
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12
Heat 1 tablespoon of oil in a large skillet over medium-high heat.
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13
Working in batches, spread chicken pieces in a single layer in the pan.
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14
Cook until chicken begins to brown, about 3-5 minutes.
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15
Using a spatula, flip chicken pieces over to brown the other side.
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16
Add 1/4 cup of the teriyaki sauce to the pan.
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17
Cook for an additional 3-5 minutes, stirring often, until the sauce reduces and darkens in color and begins to coat the chicken.
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18
Remove chicken from the skillet and set aside.
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19
Repeat the process with the remaining chicken.
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20
Afterwards, return all the chicken to the skillet.
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21
Add another 1/4 cup teriyaki sauce.
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22
Cook until chicken is heated through and coated with the sauce.
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23
Serve chicken over hot white rice.
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24
Sprinkle with sliced green onions if desired.
