Teriyaki Sauce

I love teriyaki sauce. Use it to bake some chicken wings, or drizzled over the top of food. OMG. Sweet and a little bit spicy, sticky and thick. Yum.

Ingredients
1/2 c soy sauce (My favorite incarnation used 1/4 c soy and 1/4 c Bragg's Liquid Aminos)
1/4 c water
1/2 tsp fresh ginger, grated or chopped very very finely
2 cloves garlic, very finely chopped
9 Tbsp brown sugar, packed
1 Tbsp honey
3 Tbsp cornstarch
1/2 c water

Mix all ingredients except 1/2 c water and cornstarch. Begin heating in saucepan over medium heat. Stir to make sure everything is well combined. Mix cornstarch and water in a cup to dissolve. Add to sauce in pan. Heat until sauce thickens to desired thickness. It thickens quick, so if you over thin just add water. Transfer to your bottle of dish of choice. This loses a bit of volume when it cools, because it's so thick the simmering causes air bubbles to get stuck.
You need a good amount of heat for the cornstarch to thicken your sauce, a simmer is usually enough. Just let it go for a bit. I usually stir this so nothing burns, it is sticky.

You can substitute dried garlic and ginger.... but the taste is VERY different. I much prefer the fresh stuff.


The crew.

Ingredients in the pan.

Giiiiinger!!! Use a spoon to scrape off the skin, you waste less than if you tried to peel it with a knife.

See how finely it's chopped? You don't want it bigger than that. Otherwise as you're eating you'll get chunks of ginger. Not good.

Do the same thing for your garlic. It looks better in the bottle if it's all uniformly small.

Simmer.

Prep your vessel.

See how it holds its shape? I just ran my finger down the back of my spoon. That's what you want.

Mmmmm.... fluffy.

All bottled up.

See how much volume we lost? That's normal.

Teriyaki Chicken

Ingredients
Chicken legs, breasts, or thighs
Teriyaki Sauce

In a baking pan add your chicken and teriyaki sauce. Bake at 350 for 40 - 50 minutes for breasts. If you're using legs, go for 375 and about 35 - 40 minutes. Less is usually more with this sauce for roasting. I sometimes do throw quite a bit in a pan with chunks of chicken breast meat and bake that just like I do the breasts. Then it's all saucy and I can just use that sauce on top of my noodles or rice.


Chicken and teriyaki before baking.

Mmmmmm..... see how delicious that looks???

Do you like teriyaki? Have you ever attempted making your own?

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