Reviewed: Dec. 17, 2007

I have a small family so I use chicken thighs only instead of a whole chicken. It took way longer than the recipe stated to reduce the sauce. However, the flavor was great. Will make this again.

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Reviewer:

MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Austin, Texas, USA

Reviewed: Sep. 16, 2007

THIS VARIATION IS OUTSTANDING AS WELL, SERVED WITH WHITE RICE UMMMM !!!

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Reviewer:

MAVIS

Cooking Level: Professional

Living In: Baltimore, Maryland, USA

Reviewed: Aug. 10, 2007

Pretty good. Added an onion, some sliced green onions, and used more sugar and sake in place of mirin (I'm allergic to corn syrup). Closest I'll get to yakitori living in Rawlins!

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Reviewer:

Angela Y.

Reviewed: Aug. 8, 2007

This was very good, but I also found it really salty. I will try it again with some changes.

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Reviewer:

jazzradiogirl

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Medicine Hat, Alberta, Canada

Reviewed: Aug. 1, 2007

Simple and Delicious! After cooking the chicken wok style, I skewered the chicken along with shiitake mushrooms, zucchini, and yellow squash and baked on 400 for about 8 mins. ^^

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Reviewer:

oliv005

Reviewed: Jul. 28, 2007

Similar to another recipe I have but surprisingly, this gave a special zing to the chicken. I now prefer it to the original.

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Reviewer:

Pam R-H

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

Living In: Karen, Nairobi, Kenya

Reviewed: Jul. 24, 2007

Oh my gosh, this is soooo good. After marinating, I put the beef and chicken on skewers and grilled them. I boiled the marinade and then basted with it and served it on the side. My husband said that I should make it every night. I think I'll just make about 10 copies of this and pass it out to my friends and family.

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Reviewer:

DMJORDAN

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jul. 22, 2007

I completely modified the recipe, only taking the ingredients list. But after 1 mediocre attempt, I got it right. The basic changes I made were 50/50 mirin/soy sauce, and half the sugar. I would also put in much much more ginger. I also use 1 tsp. seasame seed oil and sometimes sprinkle seasame seeds on top. Thanks!

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Reviewer:

DANBUHLER

Cooking Level: Beginning

Home Town: Mission, British Columbia, Canada

Living In: Abbotsford, British Columbia, Canada

Reviewed: Jul. 18, 2007

The flavors of the chicken were fantastic, I personally thought that it was too salty though. Next time I'll use less soy sauce, but other than that I enjoyed this one!

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Reviewer:

TMixon

Cooking Level: Intermediate

Living In: Amarillo, Texas, USA

Reviewed: Jul. 9, 2007

This was terrific. I used a whole chicken, cut into pieces, and grilled it on the BBQ. I also replaced the sugar with honey. My entire family raved about it and my husband has asked for this dish a couple of times since.

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