Reviewed: Jul. 28, 2009

My (very picky) wife and I really liked this recipe. The only problem was that I couldn't find "dark sesame oil" and just used canola oil instead. We also doubled the sauce (since everyone here seems to like it so much) and used it on the leftover rice. Turned out perfectly.

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Deuler

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Reviewed: Jun. 6, 2009

I loved this recipe! I didn't have all the ingredients so I substituted dark honey for the syrup, regular cooking oil for the sesame oil, and powdered ginger for the fresh. Was really quick and easy to make and tastes delicious!

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plutosplaytime

Cooking Level: Expert

Home Town: Klamath Falls, Oregon, USA

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Reviewed: May 18, 2009

Not as exciting as I thought it would be.

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SweetpeaAmanda

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Reviewed: May 10, 2009

This was OK. I cooked it on my indoor stove-top grill pan instead of the broiler. I reduced the amount of fresh ginger to 1 tsp. - as we don't like the taste of it that much but like a little bit of the tang.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Oct. 15, 2008

The whole family loved this - including the 4.5 and 1.5 year olds!

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KWHITNEY

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Reviewed: Jun. 25, 2008

I don't know if Korean Teriyaki is supposed to be this spicy, but I was hoping for a sweet teriyaki sauce so I was disappointed. I mostly tasted the pepper. I might make it without the pepper or cut it way back. It was edible, but there's better teriyaki sauces out there.

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newmama

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Reviewed: Jan. 28, 2008

Perfect! By far the best chicken teriyaki I've tasted. Don't get rid of the ginger - I used 2T ginger paste, and it wasn't over-powering at all. You'll want to make a lot, because this chicken disappears fast. The sauce was so good we saved the leftovers to eat with rice once the chicken was gone.

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iloveonions

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2008

everyone loved it and have to make it again good for the family

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nick

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Reviewed: Mar. 16, 2007

Not bad, not great.

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MORTENSEN

Cooking Level: Intermediate

Home Town: Windsor, Colorado, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 30, 2007

Good, although could use maybe a little more something in it, and my chicken wasn't that tender.. But it makes a great sauce! I added green beans to the sauce and it was good.

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foodlover

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2006

My husband and I just finished having this for dinner and we loved it! I followed the recipe except for adding steamed broccoli and carrots into the sauce right before serving. We also served wasabi mashed potatoes on the side which was a fantastic complement. (The husband is still wandering around the kitchen nibbling on leftovers).

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VELISHA

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Reviewed: Feb. 26, 2006

We really enjoyed it! Instead of broiling, we put both chicken and marinated in a skillet and then let the sauce simmer. It made less sauce overall but the chicken was tender with flavor. Very good! We served with sushi, brown rice and mixed vegetables.

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NAPARKER

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Reviewed: Sep. 25, 2005

Great flavor! I used Mrs. Butterworth's because that's all I had, but I think real maple syrup would be a better, more distinctive flavor. I scaled this down to one serving, but I think next time I will make 3 times as much sauce and throw out what's left in the marinade bag, then use 1/3 for basting and 1/3 to drizzle over the top at the end (no need for the boiling/corn starch step). I also added rice noodles for a crunch.

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BIRDHOMBRE

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Reviewed: Oct. 17, 2004

I used this recipe as a sauce for traditionally stir fried chicken. I mixed the chicken in a sherry-cornstarch mixture and stir fried it and mixed the sauce ingredients to add to it when it was cooked through. This makes a very nice amount of sauce for you sauce fans. I cut down on the amount of water by 1/4 as I didn't intend to boil it down as the recipe called for. This is a nice easy teriyaki, and the maple syrup is a perfect sweet flavoring for it.

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