Bourbon Chicken Teriyaki

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. Add chicken pieces. Marinate in the refrigerator for up to eight hours.

For the teriyaki sauce, bring chicken broth to a boil in a medium saucepan over medium-high heat. Add the remaining 1/2 cup soy sauce, mirin, and sugars. Stir until sugars are dissolved.

In a small bowl, combine cornstarch and remaining 1/4 cup water. Add it to the soy sauce mixture and continue to boil until sauce begins to thicken, about 5 minutes. Remove from heat and set aside.

Drain and discard chicken marinade. Add the flour to the chicken pieces and stir to coat.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Working in batches, spread chicken pieces in a single layer in the pan. Cook until chicken begins to brown, about 3-5 minutes. Using a spatula, flip chicken pieces over to brown the other side. Add 1/4 cup of the teriyaki sauce to the pan. Cook for an additional 3-5 minutes, stirring often, until the sauce reduces and darkens in color and begins to coat the chicken. Remove chicken from the skillet and set aside. Repeat the process with the remaining chicken. Afterwards, return all the chicken to the skillet. Add another 1/4 cup teriyaki sauce. Cook until chicken is heated through and coated with the sauce.

Serve chicken over hot white rice. Sprinkle with sliced green onions if desired.