I tried a couple other 4.5 star teriyaki recipes on this site first, then this one. This one is best! I tried the others because this had mirin and rice vinegar, which I didn't have. But the flavor of this recipe was more savory, I think due to the sesame oil. This wasn't quite as sweet as some, and definitely not as tart, which we liked. I made it pretty much like the recipe, except I didn't have red pepper flakes, so I added a small pinch of cayenne. Marinated chicken thighs and legs 24 hrs in fridge in a ziploc bag (about 14-15 pieces worked). It wasn't too strong like this. Baked at 400 on cookie sheet, then took them out of grease and put them on a separate cookie sheet on a cookie cooling rack and baked convection at 400 for 20-25 minutes. They were perfect! Looked like they had been grilled outside. I took remaining marinade out of bag and boiled it, then added 1 T cornstarch in cold water and thickened it for 4-5 minutes. Made a great sauce to go over chicken pieces and white rice. The next night we had venison steaks seared in a skillet, and this reheated sauce was even better on that! Will definitely make this one again.
Was this review helpful?
0 users found this review helpful
I tried a couple other 4.5 star teriyaki recipes on this site first, then this one. This one...