This is the second post in our blog series, Grandma-Inspired Fantastic Treats (GIFTs). Today’s treat is our Grandma’s recipe for teriyaki chicken.
She would make this dish for special Japanese holidays including New Year’s, Boy’s Day and Girl’s Day. For this recipe, you can use any cut of meat. This time we used chicken breast, however, when our grandma made it, she always used chicken thighs. The dark meat takes on the marinade really well.
This teriyaki sauce is delectable, sweet and salty. A hint of umami. So good. It might be the Karo syrup… ?
I remember seeing that stuff in the cupboard when I was a kid, before the whole anti-corn syrup movement, and wondering what is that goo? I had no idea it was made from actual corn! Ha. In case you’re interested in corn and food, here’s an informative article from the Washington Post: How corn made its way into just about everything we eat.
After boiling, the ingredients come together to this wonderfully thick and shiny sauce. Cool marinade to room temperature and add to cut up chicken.
We do all our marinating in gallon size ziploc bags. Stand the bag up in a large bowl to avoid spills.
Ready to go in the fridge overnight.
After baking at 325°F for an hour, you get… Grandma’s Sweet and Savory Teriyaki Chicken!!!
While Grandma loved making Teriyaki Chicken, her favorite fast food joint was… you guessed it, Panda Express. Both our grandparents loved their orange sauce and mandarin teriyaki sauce. Panda Express is still a wonderful guilty pleasure for us, and while it is neither healthy nor artisanal, there is still something very comforting about sliding your tray down the line, drooling over greasy noodles and crab rangoons.