How to Make Your Own Teriyaki Sauce
Boy, I really need to get back into doing a post a day! I’m usually always trying something new but just haven’t taken the time to sit down and get a post published. I whipped up a back of this teriyaki sauce last week to use on some chicken thighs that were on sale for $0.88/lb! Legs and thighs aren’t the Mr.’s or the kids’ favorite pick, but I grew up eating these all the time especially straight out of the ‘FryDaddy’ followed by some homemade curly fries!! Definitely not the picture of a healthy meal but SO GOOD! So when I find these on a deal too good to pass up,
we I get to enjoy them every once in a while. 🙂
I am borrowing The Daring Gourmet‘s recipe with a few tweaks based off what I had on hand. A grocery store trip avoided once again! 😉
Homemade Teriyaki Sauce
1/2 cup soy sauce
1/4 cup brown sugar
1/8 teaspoon ground ginger
1/2 teaspoon garlic (more or less for you preference)
1 tablespoon honey
1/2 teaspoon sesame oil (I find this flavor to be very overpowering, so used less than the recipe had called for)
3 tablespoons rice vinegar
1/4 cup water mixed with 1 1/2 teaspoon cornstarch (double the cornstarch to use as a dipping sauce)
Combine all ingredients in a saucepan. Bring to boil. Reduce heat. Simmer for 4-5 minutes. Allow to cool. Use immediately or store in air-tight container in refrigerator for up to one week.
I was very pleased with the flavor and consistency of this recipe and will definitely be making it again! I used this recipe as a marinade over our chicken thighs and they are currently in the freezer to be used as a grill-meal sometime. I will update when we do to let you know how it turns out! As for next time, I will double the cornstarch like the original recipe stated and use in as a dipping sauce or wing topping.
Maybe I’m really hungry as lunch is approaching, but just thinking of this teriyaki sauce makes my mouth water for some good chicken chow mein!