Directions

Homework Before Cooking 📖

1. The night before cooking: Remove the chicken from its packaging and pat dry with paper towels. Season with a few pinches of Balinese Truffle Salt and rub with the liquid koji. Place in an airtight container and let marinate in your refrigerator overnight.

2. 10 minutes before cooking: Preheat your oven to 350F.

Preparation 🥒

1. Remove the chicken from your refrigerator and set aside to temper.

2. To make the slaw, use a box grater to shred the zucchini and carrot. Mix together in a medium mixing bowl and set aside.

3. Cut the broccoli into bite-sized pieces

4. Pick and mince the cilantro. Slice the scallion tops and bottoms. Add all herbs to the slaw bowl.

5. Peel both the garlic and ginger.

How to Cook 🍳

1. To make the teriyaki sauce, in a medium saucepan, bring 1 cup water, the soy sauce, rice wine vinegar, honey, and brown sugar to a boil over high heat.

2. In a small bowl, whisk the cornstarch and ¼ cup of cold water until they form a creamy consistency. Pour the cornstarch into the saucepan and let simmer while whisking until the sauce is thickened. Turn off the heat.

3. While the teriyaki sauce is still warm, grate the ginger and garlic cloves into the saucepan using a microplane or the smallest side of a box grater. Season with Balinese Truffle Salt.

4. Heat a cast iron pan over medium-high heat. While the pan is heating, evenly coat the chicken thighs with teriyaki sauce.

5. Add canola oil and sear both sides of the chicken until the teriyaki sauce gets gently caramelized. Place the thighs on a parchment-lined sheet tray and bake in the oven until cooked through, 10-15 minutes. Let rest for a few minutes, then slice into bite-sized pieces.

6. Using the same cast iron pan as we used for the chicken, roast the broccolini on high heat until charred and tender. Add to the slaw.

7. Let’s finish our slaw: stir in the toasted sesame seeds, lime zest and juice of both limes and sesame oil. Season with Balinese Truffle Salt.

8. In a large saute pan, gently warm the tortillas so they’ll roll without cracking.

9. Let's assemble!!! Place another spoonful of teriyaki sauce in the center of the warmed tortilla and lay chicken teriyaki bites across so that every bite gets a little. Lay the slaw across as well. Roll, tuck the sides, and enjoy!!!