Teriyaki Chicken Recipe Using Bottled Sauce. Teriyaki (kanji) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled in a sweet soy sauce marinade (tare in Japanese). Teriyaki is served in most modern Japanese cuisines.
The word “Teriyaki” Origins:
The word teriyaki derives from the noun teri, which refers to shine or luster given by the sugar content in the tare, and yaki, which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times before and during cooking.
The tare is traditionally made by mixing and heating soy sauce, and sugar or honey. The sauce is boiled and reduced to the desired thickness, then used to marinate meat which is then grilled or broiled. Sometimes ginger is added, and the final dish may be garnished with green onions.
In non-Japanese cultures, any dish made with a teriyaki-like sauce, or with added ingredients such as sesame or garlic (uncommon in traditional Japanese cuisine), is described as teriyaki. Grilling meat first and pouring the sauce on afterward is another non-traditional method of cooking teriyaki. Teriyaki sauce is sometimes put on chicken wings or used as a dipping sauce.
Baked Teriyaki Chicken Recipe
Although teriyaki chicken recipe change from region to another, baked teriyaki will always stay one of my favorite and easiest recipes:
1 tablespoon cornstarch 1 tablespoon cold water 1/2 cup white sugar 1/2 cup soy sauce 1/4 cup cider vinegar 1 clove garlic, minced 1/2 teaspoon ground ginger 1/4 teaspoon ground black pepper 12 skinless chicken thighs
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger, and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. Preheat oven to 425 degrees F (220 degrees C). Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking. That’s it for now