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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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Reviewer:

Sarah Gartland

	Cooking Level: Expert Living In: Youngstown, Ohio, USA
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