A little tangier than I associate with Teriyaki (probably due to the amount of vinegar), but delicious all the same. I used organic chicken drumsticks and thighs and served as 'finger food'
Second time around, I made double the amount of liquid and used half as a marinade (without the corn-flour) overnight. The other half I used to baste the meat while cooking. The left-over marinade was then boiled up (with the corn-flour) and used as a dipping sauce.
Wish I had taken a picture as it looked great too!
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A little tangier than I associate with Teriyaki (probably due to the amount of...