When you discover what’s in a bottle of teriyaki sauce, you will wonder why you have been buying bottles and bottles of the stuff when it’s so easy to prepare it at home. Mirin, sake, soy sauce and, optionally, honey. I like to add a bit of ginger but it’s not really a must. In fact, the traditional Japanese teriyaki recipe does not include ginger at all. You mix the ingredients for the sauce, marinate the boneless chicken in it and then you grill the chicken. That’s it, in a nutshell. Of course, if you want to make sure that your chicken teriyaki is not so-so, you will have to pay attention to the small details that make all the difference.
1) Try to use chicken thigh or leg fillets rather than chicken breast fillets. Skin on.
2) Use light soy sauce. I use Kikkoman but if you have access to more brands, you can always try something else. There might be something better than Kikkoman. The local soy sauce brands like Silver Swan and Datu Puti fall under dark soy sauce. They give the chicken a dark rather than a reddish-gold color.
3) You can’t dispense with the marinating part. You have to give the chicken enough time to absorb the flavors in the marinade. »