In a mixing bowl, combine ½ tsp of corn flour, chicken pieces, soy sauce; season them with salt and pepper. Let it rest for a while.
Heat grilling pan, brush Dalda Cooking Oil and grill marinated chicken pieces till they are charred from the sides and are properly cooked, this process should take around 5-6 minutes. Keep tossing and turning during the cooking process. Switch off the flame and keep them aside.
On the side in a deep pan, heat Dalda Cooking Oil over medium/high heat, add teriyaki sauce, brown sugar and mince ginger and stir well, add a pinch of corn flour and stir well. Switch off the flame once sauce becomes gooey, sticky and little thicker.
Now serve grilled chicken pieces on a platter, pour hot teriyaki sauce on top, just before serving roughly chop green onions and stir them well on high flame in the same teriyaki pan and serve them with grilled chicken.
Top your grilled chicken platter with some nicely sliced green onion and fresh coriander.
You can serve teriyaki grilled chicken in a skewer style as well, but that’s a lengthy process in this way it’s quicker and tastes equally better.