Easy to make Chicken Teriyaki Recipe you will love! (2024)

FAQs

What is the difference between teriyaki sauce and teriyaki marinade? ›

The main difference is that marinades are used to flavor food before cooking while a sauce is added during the cooking process or after the dish has been cooked. One important thing: don't use premade marinade that's been used to marinate meat, poultry, or fish.

Traditional teriyaki from Japan is grilled meat with a simple glaze made of soy sauce, mirin, sake, and sugar.

Transfer to a small bowl; the mixture will thicken as it cools. Note: If you want super thick teriyaki sauce, you can use a bit of cornstarch to help. Here's how: pour a tablespoon of the sauce into a small bowl. Add a teaspoon of cornstarch to the small bowl and whisk until it completely dissolves.

There are several substitutes for honey that you can use in teriyaki chicken. Maple syrup is an easy swap—since it's another liquid sweetener, you can use the same amount as you would honey. Another option is brown sugar, either light-brown sugar or dark-brown sugar will work.

Teriyaki sauce is usually added to the meat (or meat substitute) while it's being cooked on a grill or a wok. It's also often used as a dipping sauce or condiment for pork tenderloin, chicken thighs, chicken breasts, flank steak, or, of course, your meat substitutes of choice.

Teriyaki sauce is not a good replacement for soy sauce unless you're preparing a recipe that includes ginger and sugar or honey, in which case teriyaki sauce may make an acceptable substitute. Otherwise, teriyaki sauce is too sweet and thick to replace soy sauce without affecting the taste of the recipe significantly.

Authentic Japanese teriyaki sauce combines soy sauce, mirin, sugar, and sake to create a distinctively sharp taste, with Westernized versions incorporating honey, garlic, and ginger for added edge. Cornstarch is often added to teriyaki sauce as a thickener.

You can marinate chicken anywhere from 2 hours up to 24 hours, though marinating chicken for even 15 to 30 minutes can impart flavor and moisture into smaller pieces of meat. Generally, bone-in cuts of chicken, such as wings, drumsticks and breasts, will require a longer marinade time than their boneless counterparts.

A blend of traditionally brewed soy sauce for umami flavor, wine, sugar and spices, teriyaki marinade & sauce has the depth of flavor that makes it an ideal marinade or brush-on sauce, right from the bottle.

Honey or maple syrup

Typically, you'll find a combination of honey and brown sugar in teriyaki recipes. I wanted this recipe to be entirely naturally sweetened, so I used all honey instead. If you want teriyaki sauce without honey, simply use maple syrup. It's great, too!

What is a substitute for rice vinegar in teriyaki sauce? ›

Rice vinegar is sold near other kinds of vinegar, but if you cannot find it, try cider vinegar or white wine vinegar as a substitute. When tasting the sauce after adding the vinegar, it might taste a little strong.

If you don't have any ground ginger on hand, feel free to use fresh ginger instead or vice versa! If you don't have fresh or ground ginger, use a 1:1 ratio of ground allspice, ground cinnamon, ground mace or ground nutmeg to the amount of ground ginger called for.

Replace I cup of honey with 1 1/4 cups of sugar and 1/4 cup of liquid. The liquid can be water or a liquid that is in the recipe. The flavor and texture won't be quite the same, but that doesn't mean you won't like the result!

Sauces often used as a teriyaki substitute usually focus on an aspect of the flavour, for example tangy barbecue, salty oyster sauce or sweet hoisin.

Teriyaki sauce can be used as a marinade, basting agent, or dipping sauce. It's a versatile tool in the kitchen, elevating stir-fries, steaks, and seafood dishes. It's easy to throw together with just a few pantry ingredients and packs a potently delicious punch.

Marinades contain more acidic ingredients like vinegar or citrus juice which helps to break down the proteins in meats and vegetables, making them more tender when cooked. Sauces, on the other hand, contain more fat and sugar and are served after cooking to add flavour.

teriyaki, in Japanese cuisine, foods grilled with a highly flavoured glaze of soy sauce and sake or mirin (sweet wine). Garlic and fresh ginger are sometimes added to the mixture. In westernized Japanese cooking, the teriyaki sauce is frequently used as a marinade as well as a basting sauce.

If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat or poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.