While digging through one of my mother’s old cookbooks a while back, I found this gem of a recipe. It was handwritten on the back cover by my mother and is one of the dishes that I remembered as a child. This recipe came from a woman named Kay who worked with my mother at a furniture factory over thirty years ago. Kay’s teriyaki chicken is without a doubt one of my most favorite all time dishes. I like to serve it with steamed jasmine rice and a crunchy Asian Cucumber salad. I adapted Kay’s recipe by adding a little bit of cornstarch and removing the Ajinomoto (monosodium glutamate). Enjoy! Tessa
- 1 cup soy sauce
- 1 cup sugar
- 1/2 cup mirin (Japanese sweet wine)
- 3 tsp minced garlic
- 1 tsp minced ginger
- 2 Tbs cornstarch
- 2 – 3 pounds skinless boneless chicken thighs
- toasted sesame seeds
In a medium sized saucepan whisk together soy sauce, sugar, mirin, garlic, ginger, and cornstarch. On medium low, cook mixture stirring occasionally for a half an hour or so until mixture has thickened. Let cool. Any leftover teriyaki sauce can be stored in the refrigerator for a couple of weeks in an airtight container.
To make the teriyaki chicken, marinate chicken in a cup of the teriyaki sauce for several hours in the refrigerator. Place chicken on barbecue or indoor grill and cook until juices run clear or reaches an internal temperature of 165 degrees Fahrenheit. Throw away the marinade, don’t even think about reusing it. Remove chicken from grill and let rest for about five minutes. Slice chicken and serve with jasmine rice. Drizzle chicken with teriyaki sauce (don’t use the same the teriyaki sauce that you marinaded the chicken in) and sprinkle with toasted sesame seeds.