Homemade Teriyaki Sauce for Teriyaki Chicken

Haynes

subheading: Teriyaki Sauce:

2 oz sugar

6 oz mirin

6 oz sake

8 oz soy sauce

subheading: Chicken:

Boneless skinless chicken thighs

Cornstarch for dusting

Oil for cooking

Combine and heat to dissolve the sugar. Do not bring to boil. Use as needed, store the leftovers for later.

Cut the chicken thighs into bite sized pieces and dust with cornstarch. Brown, using a minimum amount of oil. Once well browned, add the teriyaki sauce and cook through until glazed and thickened.

Page footer