1st attempt at Chicken Teriyaki
I made my first attempt at chicken teriyaki tonight. It turned out pretty well. The family liked it.
In researching recipes, I found that teriyaki sauce was soy sauce, sugar, garlic, ginger and mirin. I figured that was real close to a brine or a marinade so I decided to marinate mine with this same kind of sauce. My marinade had more ginger and garlic than the recipe calls for.
Traditionally, you serve white rice with this dish. I have never been a big fad of plain white rice so I made a pilaf with onions, garlic and mushrooms and chicken broth. One other thing. I didn't have mirin so I used madeira.
The recipe is below. If you have suggestions, let me know.
Chicken Teriyaki HH
8 boneless, skin-on chicken thighs
½ cup soy sauce
¼ cup medium brown sugar
½ teaspoon grated fresh ginger
1 clove garlic, minced
2 tablespoons mirin
½ teaspoon cornstarch
Make a marinade using the same ingredients as above minus the cornstarch and chicken.
Remove excess fat from thighs and make a few cuts in the skin. Put thighs in a 1 gallon ziplock bag. Add marinade. Squeeze out most of the air from bag and seal. Roll the bag a few times to make sure marinade is in contact with all the chicken. Put in refrigerator for 1 hour.
Pat chicken dry with paper towels. Put on drip tray skin side up in middle rack of oven on broil. Cook for 20 minutes or until the skin is crisp and the meat is at 175 degrees F.
While chicken cooks, combine all ingredients above except chicken in a small saucepan. Bring to a boil over medium heat. Simmer sauce until it is reduced by half (almost a syrup).
Cut meat into strips and drizzle some teriyaki sauce over it. Serve with rice and sauce on the side.
Teriyaki chicken was always my family's go-to, default dinner because it's good and it's easy. (It's now my grown stepsons' sentimental favorite.) The way I do it is to cut up a whole chicken (the meat is better on a whole bird, it seems, and I like the backs), wash, lay out in a single layer in a baking pan. The sauce is 3 parts soy sauce to one part water. 3 glugs mirin (1/3 C?), 1/2 thumb's worth fresh grated ginger, 2-3 fresh grated garlic cloves. No need to marinade. Pour all the sauce evenly over the chicken. Broil 6-8 " from the heating element, watch and baste it, with a spoon or turkey baster, turning once or twice after 10-15 minutes. Remove or cover the quicker cooking pieces while the thicker pieces finish. We always use the sauce without reducing or recooking, to no ill effects yet. The meat is crisp outside and very succulent inside. I served this to my dinner club once and was rewarded with 3 minutes of reverent, slurpy silence while they dug in. Very good leftover. I don't like the sauce to be sweet, but it would be easy to add brown sugar if you like it sweeter or with a more syrupy texture. This is a nice sauce for salmon, too.
Don't really have any suggestions, just thought that while doing your research you might have missed The Frugal Gourmet doing two (very similar to yours) teriyaki chicken dishes on youtube - For anyone interested, I'm giving the link here because it's kind of hard to find on youtube because "teriyaki" isn't in the video title or description.
(The intro discusses sake, the cooking starts at about the 2:40 mark)
Mr. Yoshida's Cooking Sauce and Marinade is a very tasty teriyaki-type sauce sold at Costco (and probably the other warehouse clubs) and many supermarkets. It gives me the same results at home as the teriyaki steak and chicken in a favorite local restaurant, so I don't bother making my own.
Well, it wasn't real difficult but I have seen the stuff in the bottles at the store. I'd like to think it was better than I could buy. I had the stuff in my pantry already. With the marinade and the sauce, I used a lot, probably the equivalent of entire bottle from the store.