This Teriyaki sauce is incredibly quick and simple to make. The recipe is reminiscent of Seattle-Style Teriyaki, where I was born and raised. Immigrant and restauranteur Toshihiro Kasahara is credited with creating his own unique spin on this dish in Seattle in the 1970’s, which really spurred what many restaurants across the US now serve as teriyaki- do a deep dive on that and you’ll find an interesting story of food history! This teriyaki sauce only requires a handful of pantry ingredients, that many people have constantly on hand, including soy sauce, sugar, apple cider vinegar, garlic, powdered ginger, and black pepper. A cornstarch slurry creates a thick and saucy consistency that’s perfect for glazing over grilled chicken or steak. It also works well as a dipping sauce or condiment over rice bowls. I’ve included three methods to make this sauce, one for use as a marinade, one for use as a glaze for meats, and the last for dipping or use as a condiment.
American menus all over the country have a lot of teriyaki chicken. The sweet and salty glazed chicken is hard to turn down. But have you ever thought about what gives teriyaki sauce its unique taste? This article will answer that question.
A Brief History of Teriyaki Chicken Sauce
While its origins can be traced back centuries in Japan, teriyaki chicken as we know it today became popular in America in the 1950s and 1960s During this time, Japanese restaurants began popping up in major cities across the US and introduced locals to the delicious world of teriyaki
The sauce quickly caught on, and by the 1970s teriyaki chicken had gone mainstream. These days you can find it on menus everywhere from takeout joints to fine dining establishments. Its balance of savory, sweet, tangy and umami has made it a universally craved flavor.
The Key Ingredients in Teriyaki Chicken Sauce
While recipes can vary slightly, most teriyaki chicken sauces contain a similar base of ingredients that work together to create its signature flavor.
Soy Sauce
This provides the foundation of saltiness and umami in teriyaki sauce. Japanese soy sauce or tamari are often used for their rich, complex flavor.
Rice Wine
Mirin, a sweet Japanese rice wine, adds sweetness, depth of flavor and enhances the glazing process. Sake can also be used.
Sugar
White or brown sugar balances and enhances the sweet and salty flavors in the sauce.
Ginger and Garlic
These aromatics add a subtle spiciness and fragrance to teriyaki. Grated ginger and minced garlic are most common.
Starch
A small amount of starch, like cornstarch, honey or brown sugar aids the thickening process so the sauce beautifully coats the chicken.
The Step-by-Step Process to Make Teriyaki Chicken Sauce
Okay, now that we know what you need, let’s look at how to make homemade teriyaki chicken sauce:
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Combine the liquid ingredients – soy sauce, mirin, sake and/or water in a saucepan. Bring to a boil over medium-high heat.
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Add the sugar – stir in the sugar until it fully dissolves. This helps develop the glaze.
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Simmer to reduce: Let the sauce simmer for 5 to 15 minutes, or until it gets a little thinner and less thick.
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Add aromatics and starch – stir in grated ginger, minced garlic and cornstarch slurry.
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Cool and use – remove pan from heat, allow sauce to cool and pour over chicken. Marinate 30 mins-overnight.
The sauce can then be used to toss with chicken pieces before cooking, or brushed on during grilling or baking. Easy!
Flavor Variations for Teriyaki Chicken Sauce
Once you master the basic formula, the possibilities for customizing your own signature teriyaki sauce are endless. Here are some tasty ways to put a new spin on it:
- Add sesame oil or seeds for nuttiness
- Use honey or brown sugar for deeper sweetness
- Infuse spices like five-spice powder or red pepper flakes
- Splash in rice vinegar for tanginess
- Swap in pineapple, orange juice or hoisin sauce
- Stir in Sriracha for heat or wasabi for kick
Experiment and have fun coming up with your own perfect blend!
Teriyaki Chicken Sauce Uses Beyond Chicken
While teriyaki chicken may be the most well known use for this versatile sauce, it also pairs fantastically with other proteins and vegetables:
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Beef – teriyaki glazed steak tips, meatballs or burgers
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Pork – ribs, chops, roast or tenderloin
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Fish – salmon, tuna, shrimp or scallops
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Tofu – add flavor and flair to this veggie protein
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Veggies – carrots, broccoli, mushrooms, snap peas, zucchini
Brushing teriyaki sauce on proteins or veggies before grilling or roasting takes them to new flavor heights.
Homemade vs. Store-Bought Teriyaki Sauce
While pre-made teriyaki sauces are widely available and offer convenience, homemade has some advantages:
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You control the ingredient quality and flavors
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Can adjust sweetness, saltiness and thickness to your taste
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Avoid preservatives, MSG and excess sodium often added to bottled
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Cost effective – make a big batch for a fraction of store-bought
However, there are some decent pre-made options for quick and easy cooking. Look for organic, low sodium products without artificial additives.
Safety Tips When Cooking with Teriyaki Sauce
When heated, teriyaki sauce with its sugar content can burn quicker than other sauces and glazes. Follow these tips for safety and best results:
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Use moderate heat when simmering or glazing to prevent burning
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Brush sauce on at the end of cooking when grilling or broiling
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If sauce starts burning, immediately lower heat or move food away from heat source
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Add water if the sauce gets too thick and starts to scorch
Taking care when heating will keep your food from getting charred and allow the flavors to properly develop.
Teriyaki Chicken Sauce – A Flavor Punch Worth Mastering
As we can see, while the ingredient list may be short, teriyaki chicken sauce packs a flavor punch greater than the sum of its parts. The perfect alchemy of salty, sweet and umami makes this sauce irresistible on chicken, beef, fish and veggies.
Homemade sauce lets you control the quality and customize it to your tastes. Once you nail down the basic formula, you can experiment with ingredient variations for your signature flavor. Mastering teriyaki chicken sauce is a cooking skill that will serve you well for quick weekday dinners, fun weekend grilling and everything in between.
How to Make Teriyaki Sauce
This is a simple walk-through to show you what is involved in making this recipe. Keep scrolling if you’d like to print off the full recipe card.
- Put soy sauce, sugar, vinegar, garlic, ginger, and black pepper in a medium-sized saucepan.
- Bring mixture to a boil over medium-high heat. While sauce is heating, combine cornstarch and cold water. Once the sauce starts to boil, lower the heat to a low level.
- Stir in the cornstarch mixture until the sauce gets thick and bubbly, about one to two minutes.
- Remove from heat. It can be used right away or kept in the fridge in a container that keeps air out for up to two weeks.
Ingredient and Equipment List
- As for the soy sauce, you should use one that you like because it’s the main flavoring. If you can, I also suggest a low-sodium kind, since the strong flavor can sometimes make the saltiness stronger as well.
- Sugar—The sweet taste and texture of this teriyaki sauce come from white granulated sugar.
- Vinegar—I recommend Braggs apple cider vinegar, which is a good brand that still has the “mother.” I use rice vinegar in this recipe too, and it tastes great both ways. Avoid all other types of vinegar.
- Garlic – You’ll use a clove of fresh garlic here. If you need to, you could use garlic powder instead, but I like the taste and the little pieces of fresh garlic, so I use it when I have it.
- Ginger: fresh or powdered ginger works just as well as fresh garlic, but fresh garlic is better. I like powdered better because it spreads out well and tastes great.
- Black Pepper—Black pepper that has just been cracked gives food flavor and a little bite.
Never Buy Teriyaki Sauce Again!
FAQ
What is teriyaki sauce made out of?
Authentic Japanese teriyaki sauce combines soy sauce, mirin, sugar, and sake to create a distinctively sharp taste, with Westernized versions incorporating honey, garlic, and ginger for added edge.
What are the ingredients of chicken teriyaki?
Nutrition2 tbsp toasted sesame oil. 6 skinless and boneless chicken thighs. sliced. 2 large garlic cloves. crushed. 1 thumb-sized piece ginger. grated. 50g runny honey. 30ml light soy sauce. 1 tbsp rice wine vinegar. 1 tbsp sesame seeds. to serve.
What are the ingredients in very teriyaki sauce?
Soy Sauce (Water, Wheat, Soybeans, Salt), Sugar, Water, Soybean Oil, Onion (Dried), Salt, Sesame Seeds, Garlic (Dried), Ginger Puree, Ginger (Dried).
What are the ingredients in teriyaki experience sauce?
Ingredients. Water, Sugar, Soya Sauce (water, Soybeans, Wheat, Salt), Red Chili Peppers, Modified Corn Starch, White Vinegar, Salt, Dehydrated Garlic, Spices, Dehydrated Red Bell Peppers, Citric Acid, Acetic Acid, Calcium Chloride, Sodium Benzoate, Sesame Oil, Paprika Extract, Flavour.