One of the best Japanese chicken dishes is Teriyaki chicken. This is a recipe for a delicious teriyaki sauce and/or marinade. Why buy it from the store when you can make your own? This recipe uses a lot of soy sauce, garlic, and rice wine. I always like to add a little heat, so of course; red pepper flakes were a must. The chicken should be marinated for at least 12 hours (or 24 for more intense flavor). The chicken can be cooked in many ways. I chose to grill the marinated chicken breasts but you could bake them or cut them up into pieces for a delicious teriyaki chicken stir fry with your favorite vegetables. This recipe will make enough to marinate about 3-4 lbs of chicken. Even if you are only using 1 or 2 lbs of chicken, I would still stay true to the marinade recipe if you want to use it for a sauce. Enjoy.
- 3–4lbs boneless skinless chicken breasts (or thighs)
- 2/3 cup rice wine (or sake)
- 1 cup of soy sauce
- 4 ½ teaspoons rice vinegar
- 1 teaspoon sesame oil
- 1/3 cup white sugar
- 7 garlic cloves (minced)
- 1 tablespoon fresh ginger (minced)
- 1 small pinch red pepper flakes
- black pepper (to taste)
- In a saucepan over high heat, add rice wine and bring to a boil. Reduce the heat to medium-low and simmer the wine for 10 minutes.
- Add soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, red pepper flakes, and black pepper. Simmer for another 5 minutes. Allow sauce to cool completely.
Place chicken in a bowl, pour in teriyaki sauce.
- Seal and marinate overnight in the refrigerator.
- Remove chicken from the marinade (reserve the liquid if you want to use it for sauce). Cook chicken by grilling, baking or cut into pieces and stir fry.
- If using the marinade as a sauce- pour the reserved marinade into a saucepan or wok and bring to a boil for 1 minute. Reduce heat and simmer for 10 minutes.