What the hell is the trick to good grilled Teriyaki chicken, like the kind you get with sticky rice. I had some today at a little place in Portland. It was so good I would consider getting a job there just to figure out how they do it. Anyone know how to duplicate this recipe?

 

The secret to good teriyaki is extremely hot cooking surfaces to glaze the meat.

 

I'll give it a shot!

 

My wife is Japanese and her family recipe is something like a cup soy sauce, 3/4 cup sugar, teaspoon of ginger and a splash of sesame oil. Pretty basic but tastes great, marinade overnight.

Tastes wondreful on thin sliced beef. Grill for a minute each side and done.

 

Here's how my wife and I have made Chicken Teriyaki for over 20 years:

For teriyaki sauce, warm 1 cup of mirin over a moderate heat till it steams, remove it from the heat and light it with a match. After the flames die out, add 1 cup of soy sauce and 1 cup of chicken broth and heat it to a boil. Let it cool.

Now the key: teriyaki glaze. Mix 1/4 cup of the teriyaki sauce and 1 tablespoon of sugar and bring it almost to a boil. Reduce the heat to low and add 2 teaspoons of cornstarch that has been dissolved in 1 tablespoon of cold water. Cook this slowly, stirring constantly, till it forms a thick, clear syrup. Remove it from the heat.

To cook the chicken, dip it in the teriyaki sauce, coating it well, then grill it (or broil it) skin-side toward the heat, for 2 - 3 minutes. Dip it in the sauce again and grill it meat-side toward the heat for 2 - 3 minutes. Dip it in the sauce once more and finish grilling it skin-side toward the heat for 3 - 4 minutes.

Pour the glaze over the chicken and serve it.

 

a korean girlfriend of mine told me once that when her mom did marinade chickens or beef, they used coke (sugar + carbonation) to tenderize the meat. i think the sauces listed above are all good, but if the chicken is dry then the whole thing is destroyed.

make sure to use short grain sticky rice, medium is OK but avoid jasmine & long grain rice at all costs unless you're making fried rice.

 

Cola is a common ingredient in korean kalbe (spelling?) recipes.

Its actually not bad if you are roasting a ham in a raosting pan to fill it with cola. Just don't use diet.

 

I'm gonna have to try this. Sounds too good!

 

Recipe - 1 cup of good Ginjo Saki, 1 cup of Soy, 1 cup of pinapple juice, 1/2 cup brown sugar, 1 tbsp of Ginger powder (ok to use fresh ground ginger), 1 tbsp of garlic, 2 tbsp of either grape or sesame oil.

Reduce all ingredients in sauce pan until it begins to thicken.

Split the sauce - use 1/2 to marinade the bird for a good 2 hours and use the rest as a sauce (you can reduce it a little further in the sauce pan You can add a little arrow root to thicken (do not use corn starch) - but it should thicken nicely on its own.

I like to grill the chicken on a very hot grill - grill marks are ok, but charcoal is a no no.

Shake some sesame seeds over the top prior to serving. I like to add some roasted pine nuts as garnish.

I am not Japanese, but I do love to cook (plus I stayed in a Holiday Inn Express last night).

 

this thread is making me hungry.