Sticky Teriyaki Chicken (Print Version)
# Ingredients:
→ Poultry
01 -
2 pounds diced chicken parts, either thighs or breasts, chopped into 1-inch chunks
→ Sauce Mix
02 -
2 tablespoons cornstarch
03 -
1 cup water
04 -
1/3 cup brown sugar
05 -
1/3 cup milder soy sauce
06 -
2 cloves garlic, finely chopped
07 -
1 tablespoon rice vinegar
08 -
1/2 tablespoon ginger root, finely chopped
09 -
1 tablespoon honey
10 -
1/2 teaspoon sesame oil
→ Finishing Touches
11 -
8 skewers
12 -
Sesame seeds for topping
13 -
Sliced green onions for topping
# Instructions:
01 -
Stir cornstarch into water until smooth. Mix with all other sauce components in a pot. Cook until it thickens up. Let it cool fully.
02 -
Dump half the cooled mixture onto chicken in a sealed bag. Let sit for at least half an hour. Keep the other half of sauce aside.
03 -
Put chicken pieces onto skewers. Warm up your grill to medium heat.
04 -
Place skewers on grill for 20-30 minutes, flipping every few minutes. Brush with leftover sauce toward the end.
05 -
Sprinkle with sesame seeds and green onions. Enjoy right away.
# Notes:
01 -
Wait for sauce to fully cool before using it with raw meat
02 -
Works with any chicken cuts you prefer
03 -
You can mix the sauce a day early