Homemade Teriyaki Sauce

in Dinner

Homemade Teriyaki Sauce | www.acozykitchen.com

My mom always likes to remind that when I was a lil’ kid, the only part of the chicken I would eat were the drumsticks. I’m pretty sure I felt like it was very Flinstone’s-esque of me to be eating drumsticks. Also, Medieval Times! That place gave you big turkey legs for dinner (much like most Renaissance fairs) and I thought it was the most hilarious thing ever.

Now that I’m a boring adult, I hardly ever reach for drumsticks unless they’re teeny chicken drummettes which is a whole other thing! This recipe is awesome because it allows me to eat all of the drumsticks. And the sauce is my absolute favorite thing ever. I want to put it on everything: chicken, salmon, tofu, you name it.

Homemade Teriyaki Sauce | www.acozykitchen.com

A few years ago I remember my dad calling me telling me I must, I MUST make homemade teriyaki sauce for the blog. I brushed him off thinking to myself, How good can it be. Wrong way to think. Bad attitude, Adrianna!

Like all homemade versions of things you most likely can buy at the store, the best part about making the homemade version is customization.

Homemade Teriyaki Sauce | www.acozykitchen.com

Homemade Teriyaki Sauce | www.acozykitchen.com

This is way less sweet than typical teriyaki sauce. (It’s usually too sweet for me.) I made it zester, spicier and less salty.

The sauce you see hasn’t been thickened with a thickening agent (read: cornstarch) but you can make it thicker if you like (I’ve included directions below). It’s a bit runnier than normal teriyaki sauces, but not to worry–it’s still just as amazing.

Homemade Teriyaki Sauce | www.acozykitchen.com

Homemade Teriyaki Sauce

Prep Time: 1 hour

Cook Time: 35 minutes

Total Time: 1 hour, 35 minutes

Serving Size: 2, generously

Ingredients

  • 1/2 cup soy sauce
  • 2 tablespoons water
  • 2 tablespoons sweet rice wine
  • 2 tablespoons brown sugar
  • 3 tablespoons honey
  • 1 garlic clove, zested
  • 1 teaspoon fresh ginger, zested
  • 1 pound chicken drumsticks
  • 1 teaspoon baking powder
  • 1 teaspoon sesame seeds, for garnish
  • Serves 2 generously

Directions

  1. Heat the soy sauce, water, sweet rice wine, brown sugar, honey, garlic clove and fresh ginger in a small saucepan over moderately high heat. When the mixture reaches a simmer, bring the heat down to low and allow to reduce for 10 minutes, until the sauce reduces by about half. Transfer to a small bowl; mixture will thicken as it cools. Note: If you'd like it thicker, for it to resemble much more like a glaze, pour a tablespoon of the mixture into a small bowl. Add a teaspoon of corn starch to the small bowl and whisk until it completely dissolves. Add the corn starch mixture to the teriyaki sauce, whisking until dissolved.
  2. To make the teriyaki chicken, sprinkle the chicken with the baking powder. Allow to air dry in the fridge for about 30 minutes. Preheat the oven to 400 degrees F. Spray a sheet of foil with cooking spray and place the chicken side by side. Transfer to the oven to cook for 20 minutes. At the 20 minute mark, flip the chicken and cook for an additional 15 minutes, until the skin is golden brown and crispy. Brush the chicken with the teriyaki sauce and transfer to the oven for an additional 5 minutes. Remove the chicken from the oven and top with teriyaki sauce, liberally. Sprinkle the chicken with a pinch of two of sesame seeds and serve.
http://acozykitchen.com/homemade-teriyaki-sauce/

{ 33 comments… read them below or add one }

erin {yummysupper} June 4, 2014 at 9:13 am

Hey you! I need some homemade teriyaki sauce in my life… and my kids would love me forever if I made them these sticky good drumsticks. My girl often goes for two drumsticks at once, serious cavewoman style.
BTW, I just saw on Will Write For Food that you’ve got another book coming down the pike. I’m so glad to see it’s a “cozy” book. Can’t wait!
xoxox
E

Reply

Adrianna Adarme June 4, 2014 at 9:55 am

Hi lady! I haven’t talked about it yet but it’s definitely not a big secret. More info soon! I’m super excited. It’s definitely cozy. Lots of pie and a certain corgi will make appearances, too! xoxo

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stephanie @ iamafoodblog June 4, 2014 at 10:00 am

a COZY book with a cozy CORGI!! I can’t wait!!!

oh and this sauce looks delicious too :D

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Nicole June 4, 2014 at 12:51 pm

Just throwing this out there…but if Amelia ever had her own site, it should be A Cozy Corgi. :D

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Adrianna Adarme June 4, 2014 at 9:21 pm

A Cozy Corgi! LOVE! Haha…she is sort of cozy. She loves curling up to blankets and pillows and stuff.

Adrianna Adarme June 4, 2014 at 9:22 pm

It’s true! xoxo

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Matt Robinson June 4, 2014 at 11:07 am

I have been wanting to do this for years, so thank you. Love this recipe, so easy to make too!

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Millie l Add A Little June 4, 2014 at 11:15 am

This looks great! And that chicken looks super tasty with the sesame on top!!
http://youtube.com/addalittlefood

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RLT June 4, 2014 at 2:45 pm

Have you tried it on salmon?

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Adrianna Adarme June 4, 2014 at 9:21 pm

I haven’t, but I’ve had teriyaki sauce on salmon before and I looove it.

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Allison June 4, 2014 at 3:06 pm

this looks amazing! what kind of sweet wine would you recommend? if i have to open a whole bottle for 2 tbsp i’d love for it to be something i actually want to drink the rest of!

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Allison June 4, 2014 at 3:19 pm

ah, nevermind– saw that it was sweet RICE wine. hahah!

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Adrianna Adarme June 4, 2014 at 9:21 pm

Yes yes…that’s definitely better than using just a lil’ bit of an entire bottle of wine!

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Sarah in Miami June 19, 2014 at 5:26 am

Maybe I’m missing sometthing…I hate to ask, but is there a difference between rice wine and rice wine vinegar? I’m having super mondo for serious trouble finding rice wine : /

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Adrianna Adarme June 19, 2014 at 8:47 am

It’s sweet rice wine also known as Mirin. Here’s a link so you can take a look at the picture.

http://www.target.com/p/kikkoman-manjo-aji-mirin-sweet-cooking-rice-wine-10-oz/-/A-13473434

Becky June 4, 2014 at 3:10 pm

Yum!! Those look great… and how good would that be in like a pork rice noodle bowl… the possibilities!!

If I were to make a big batch, how long do you think it would keep in the fridge?

Thanks!

xx Becky
http://www.miseenplacetheblog.com
becandteej.blogspot.com

Reply

Adrianna Adarme June 5, 2014 at 10:56 am

Oh it’ll keep for a good while. I’d say a month, if properly covered. :)

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How to Philosophize with Cake June 4, 2014 at 5:07 pm

Mmmm, that sounds delicious! I love teriyaki flavors, I’ll have to try this sauce sometime soon. :)

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Whitney @ The Newlywed Chefs June 4, 2014 at 6:53 pm

This recipe is literally making my mouth water. Your photography is STUNNING.

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Tessa @ Style Sweet CA June 4, 2014 at 7:18 pm

I’m usually all about the sweets, but this looks sooooo yummy right now! I could put teriyaki on anything, and I am totally gonna try this recipe soon.

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Krys June 4, 2014 at 8:10 pm

Wow, that sauce looks delicious! I usually find teriyaki too sweet so I’m keen to try your version.

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Amy @ Thoroughly Nourished Life June 4, 2014 at 8:43 pm

My darling other half is a huge fan of drumsticks (he thinks they are the perfect food – ‘food on a stick!’ is usually his battle cry) and I am always wary of using bottled teriyaki sauce because who really knows what’s in there…
Very relieved that now I will be able to use your yummy, homemade recipe instead. Thanks Adrianna :)

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Belinda@themoonblushbaker June 4, 2014 at 10:23 pm

Teriyaki is one the best glazes! i am fan of it on chicken wings and drumlettes as the burnt bits is definitely were it is at.

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chelsy June 5, 2014 at 3:20 am

You are definitely correct about the obsession w/ drumsticks as a kid. When I was little, my grandmother used to take my sister and I to Luby’s cafeteria here in Texas. The only think I ever wanted was a fried chicken drumstick w/ a side of mac n’ cheese, mashed potatoes + gravy, a jello cup, and a warm, fluffy, buttered roll. There is definitely something comforting about that drumstick, plus it made me feel like Pebbles from the Flintstones. When you said your dad calls you and suggests things to make for your blog, my dad is totally like that too! He will call me and say “I just had this bomb.com cake at insert name of lunch restaurant here, and you got to re-create it asap!” Oh, and he will proof edit my blog posts and text me…oh hey, by the way…you need to fix this in your blog post…gotta love dads. :)

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Rodrigo June 5, 2014 at 7:26 am

Hi!
Awesome recipe Adrianna! I’m trying to customize one for some time and i believe this recipe can solve my issue.

Thank you!

Ps.: If you need any idea, tip or chat from brazilian food, just send a tell.

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Samina | The Cupcake Confession June 5, 2014 at 8:32 am

How am I ever going to control myself when I make this delicious stuff! I think I’ll need some food to go with that sauce instead of the other way round! haha!! This looks AWEEEEEEE-SUMMMMM! :D

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Francesca June 8, 2014 at 5:08 am

I’m a (chicken) breast lady, myself…But I’d put this on anything, all day!

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Arthur in the Garden! June 8, 2014 at 8:46 am

Yummy!

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Sarah Y. June 13, 2014 at 9:12 am

Looks delicious! My mom makes hers with pineapple and apples for added natural sweetness. Will find out if she adds honey like your recipe.

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Gabi June 14, 2014 at 9:24 am

Thank you for the recipe, definitely going to try it!

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Aaron June 19, 2014 at 8:38 am

Says in the recipe to sprinkle baking powder on the chicken.. How much?

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Adrianna Adarme June 19, 2014 at 8:46 am

Whoops! It’s in there now. Sorry about that.

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Calliope July 9, 2014 at 3:09 pm

I made this, except I sub’d pineapple juice for the rice wine, & it turned out great. My husband told me I need to make it again & often. :) Thanks!

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