Tuesday, August 18, 2009

Chicken Teriyaki

it's "sticking" My brother asked me the other day if I had any idea of how our mother made chicken teriyaki, one of our favorite meals when we were growing up. I have a general idea of how she did it based on what I remember she usually had in the pantry: soy sauce, molasses, brown sugar, ground ginger. What I don't know is the proportions. I've fiddled with the ingredients over the years and haven't come up with anything that tastes anywhere near as good as I remember her making. I've tried asking her, and as Grant can attest, she mysteriously, as if suddenly afflicted, doesn't speak English and will muffle and mumble her words and finally shrug and wave me away. She has so few vanities and knowing that she makes the best chicken teriyaki or Japanese pickles or curried rice is one that she savors (no pun intended), grins. So, we are left on our own to find a suitable replacement.

Hence, this recipe. I was out at my favorite antiques barn and spied a little promotional cookbook for Karo corn syrup, printed in 1981. It's rather dingy but in scanning the recipes, many of them seemed appealing and timeless, and when I saw this little recipe, I knew that I must try this.

It's not as good as Mom's (my mother's chicken teriyaki had a much deeper brown color and flavor), but it's quite satisfactory and will be my go-to recipe.

Chicken Teriyaki

1/4 cup dark Karo corn syrup
1/4 cup soy sauce
2 tablespoons dry white wine
1/2 teaspoon ground ginger
1 clove garlic, minced
1/4 cup green onions, chopped (optional, but nice if you have it)
2 boneless, skinless, chicken breasts

In a shallow dish or sealable plastic bag combine corn syrup, soy sauce, white wine, ginger, garlic and green onions (if using). Add chicken. Allow to marinate several hours or overnight.

Preheat oven to 350F. Remove chicken from marinade and place on foil-lined baking sheet and bake until done, probably 45-60 minutes, basting with marinade several times during cooking. Turn chicken part way through to ensure even cooking on both sides.

This would be very nice cut into nice cubes and threaded on a skewer and broiled or grilled.

Marinade is also very good for a pound or so of flank steak.

Cooks Note: Because I elected to cook my chicken breast whole, I slightly flattened it to make it the roughly the same thickness to ensure that the chicken cooked evenly.

I think the next time I use this sauce, I am going to heat it in a sauce pan until it slightly thickens. What I found is that the sauce that was caramelized to the foil actually had a lot of flavor, and when brushed onto the chicken, really added to the visual appeal because of it's deeper, richer color as well as "sticking" quality.

Hope you enjoy!

35 comments:

  1. My hubby tolerates chicken, he's not a big fan of it but does have a few recipes that he likes. Teriyaki Chicken being one of them. He's gonna love this Katy!

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  2. I've never heard of using Kayo syrup in teriyaki chicken. Sounds like it would give it a nice deep flavor. Maybe someday the mystery of your moms dishes will by revealed! My grandma will give you the recipe to her "famous" dishes, but I suspect she leaves something out so they aren't quite the same, but you can't put your finger on it!

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  3. Oh dear,the Teriyaki chicken looks crispy and tempting. I am going to try this for sure.
    And thanks for all the lovely and sweet words you left an my blog :)

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  4. I love the caramelized bits too! Your chicken sounds great!

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  5. That stinker! LOL :D This sounds pretty tasty, though. I love to pick at the caramelized bits...I can almost taste them.

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  6. We make chicken teriyaki probably once a week, it's my son's favorite! I've never tried it with your ingredients though! I bet the corn syrup really does make it sweet, sticky, and gooey-licious!

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  7. Chicken Teriyaki is a favorite! How delicious this is - nicely flavored and it has that glazed look!

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  8. Definitely going to have to try this!

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  9. Wow! I would never have thought of the Karo syrup. Yum! I just love teriyaki!

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  10. This is one of my favorite...One dish meal!

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  11. This looks so good, Katy; we love this type of chicken and I've been searching for a good recipe. I'll give this yummy looking version a try!

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  12. Oh my you are speaking to me with this post. I love love love Teriyaki sauce! I espically love teriyaki chicken! Now Im wondering what could be replaced for the syrup? I hate making adjustments but they dont sell it here and I know I could make a homemade version but Im not sure about it being the "dark" kind. Any suggestions??

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  13. Thanks for sharing Katy, I've been on the hunt for a good teriyaki recipe.

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  14. Hi Katy,
    That chicken teriyaki looks really really great. I'll definitely try this very soon.
    I so love reading your recipes, so please keep them coming!

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  15. Katy, I always used to pick the pieces off the foil when my Mom made chicken--it's the caramelized bits that I love the best. I like using dark Karo--I've not thought of trying it in a marinade--sounds great!

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  16. It seems like anything with Karo syrup couldn't be too bad. :) Seriously though I've always loved chicken teriyaki at restaurants, but have never even tried creating my own. This looks like a great way to start!

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  17. Thats a yummy teriyaki,my hubby is good at making this dish,yum...

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  18. This does look good Katy. And the son and I just went out for teriyaki yesterday evening....here we could have made our own!! Yum...and I love chicken done any way! Thanks for the great recipe!

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  19. My husband loves teriyaki sauce, so this will have to go on my meal list for next week!!! It looks wonderful--plus, there's nothing like the "comfort food" that you remember your Mom making :)

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  20. I really like my chicken teriyaki style. This looks delicious!

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  21. My Mom has not one "recipe" that she can give me. She can only tell me what she puts into a dish not the amounts. She wings everything. She is a fabulous cook and that method works for her unlike myself that NEEDS a recipe to follow!

    Thanks for sharing your recipe as I just use bottled teriyaki.
    ~ingrid

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  22. This looks wonderful Katy. I have never used Karo syrup for a teriyaki but I will definitely try this. I think this would be terrific with some fried rice!

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  23. Fabulous! I love japanese food and teriyaki meat is one of my favorites!

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  24. MMM white wine! such a tiny amount makes such a big difference. I love this!

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  25. Yum do I love chicken Teriyaki and yours looks very very good! I would guess it would taste fantastic to those of us who never had the chance to eat your mom's! Beautiful dish!

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  26. I love that you made your own teriyaki sauce. It looks fantastic. One of my favorite flavorings!

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  27. Your chicken sounds delicious, Katy. Your recipe for teriyake sauce is a real keeper.

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  28. Oh I must try your recipe, it looks wonderful!

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  29. I never thought of using Karo syrup! This sound great. New idea for chicken.

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  30. Nothing ever tastes quite as good as Mom's, but I'm sure chicken teriyaki is still incredibly tasty.

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  31. I am making chicken for dinner and guess who has inspired me to do so. Thanks.

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  32. I'm so glad you shared this! I've been using a bottled teriyaki, but this sounds like it would be a lot better.

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  33. I love to use teriyaki sauce to marinate seafood, meat, or as a dipping sauce. But I usually get the ready made one, will try your recipe soon I finish it.

    Angie's Recipes

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  34. This looks great! I would have never thought to put karo into chicken teriyaki :)

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