Equipment
* optional
Ingredients
Teriyaki Sauce
- 240 ml soy sauce
- 200 g granulated sugar
- 3 g brown sugar
- 6 garlic, crushed
- 30 g ginger, grated
- 1 g black pepper
- 1 cinnamon, 3-inch stick
- 15 ml pineapple juice
- 30 g cornstarch
Chicken
- 8 chicken thighs
Liquids
- 150 ml water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 414 kcal
- Protein
- 23 g
- Carbohydrates
- 33 g
- Fat
- 21 g
- Fiber
- 1 g
- Sugar
- 26 g
- Sodium
- 1751 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 123 mg
- Potassium
- 417 mg
- Calcium
- 30 mg
- Iron
- 1.4 mg
- Magnesium
- 48 mg
- Phosphorus
- 252 mg
- Zinc
- 1.9 mg
- Vitamin A
- 29 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.8 mcg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.24 mg
- Niacin
- 6.5 mg
- Folate
- 9 mcg
- Water
- 130 g
Sources: USDA FoodData Central
Method
In a saucepan, combine soy sauce, granulated sugar, brown sugar, crushed garlic, grated ginger, black pepper, cinnamon stick, and pineapple juice.
Bring the mixture to a boil over high heat.
Reduce heat to low and simmer for 3 minutes, stirring until the sugar is completely dissolved.
Remove the saucepan from the heat and discard the cinnamon stick.
Stir in 120ml of water and allow the sauce to cool completely.
Place chicken thighs in a resealable bag and pour the cooled sauce over them.
Seal the bag and refrigerate for at least 1 hour.
Remove chicken from the bag and pour the marinade into a clean saucepan; bring to a boil.
Whisk 30g cornstarch with 30ml water in a small bowl until smooth.
Gradually whisk the cornstarch slurry into the boiling marinade until it begins to thicken.
Adjust the consistency with small amounts of water until the sauce resembles heavy cream.
Preheat the broiler or grill to medium-high heat (approx. 200°C/400°F).
Brush the chicken with sauce and grill for 3 minutes per side until the internal temperature reaches 74°C/165°F.
Slice the chicken into strips and serve with the remaining warm sauce.
Chef's Notes
- For an even richer flavor, consider using dark soy sauce for a deeper umami note. Be mindful that it can also make the sauce saltier, so adjust other seasonings accordingly.
- When making the teriyaki sauce, simmering allows the flavors to meld and the sugars to caramelize slightly, contributing to the sauce's depth. Don't skip this step.
- Ensure the teriyaki sauce is completely cool before marinating the chicken. Warm sauce can begin to cook the chicken, leading to an uneven texture.
- When thickening the sauce with cornstarch, add it gradually and whisk continuously. This prevents lumps and ensures a smooth, glossy consistency.
- For best results when grilling or broiling, let the chicken rest for a few minutes after cooking before slicing. This allows the juices to redistribute, resulting in more tender and flavorful meat.
Storage
Refrigerator: 3 days — Store sauce and chicken together to maintain moisture.
Freezer: 1 month — Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a pan over medium heat or in a microwave until the internal temperature reaches 74°C/165°F.
Troubleshooting
Sauce is too thick or gummy
Cause: The cornstarch slurry was overcooked or too much water evaporated.
Fix: Whisk in warm water 15ml at a time until the desired consistency is restored.
Prevention: Whisk the slurry in gradually and remove from heat as soon as it thickens.
Cultural Context
While teriyaki sauce is a staple of Japanese cuisine, this "Seattle-style" version often features a sweeter, thicker glaze, influenced by local tastes and the availability of ingredients. It has become a popular dish in Pacific Northwest restaurants, offering a comforting and familiar take on a traditional Japanese flavor profile.
