There was a point in time when I would know the Subway daily deal specials by heart and even though I looked forward to Thurdays, as it was Veg. Shammi, I’d make an excuse to skip dinner on Mondays just so I could grab the Chicken Teriyaki. The sour-sweet flavours of the sauce went beautifully with the veggies and the meat was just a perfect accompaniment for this.
All along Chicken Teriyaki only meant the sub for me and I couldn’t think of it in any other way. Now all that vanished when I was out at this tiny little Japanese eatery Dahlia, for dinner with some colleagues and on their menu I noticed that they had the Chicken Teriyaki! And even though it said that this was a dish of ‘carefully grilled chicken coated in a sweet and sour sticky sauce accompanied with rice’ I half expected a sub to arrive at our table. Funny isn’t it? The way our mind sometimes plays these tricks on us. Once the dish arrived at the table and we’d all sampled it, I found that I couldn’t stop myself from having a little bit of the sauce now and then through out the meal, never mind that I was risking looking like a glutton as I darted my fork towards my colleague’s plate every two minutes. It has been at least four months since we dined at this Japanese place but the taste of that Teriyaki sauce still lingers on my taste buds, oops I meant mind!
So when I’d these two legs of chicken lying in the freezer, I thought that it was the perfect time to try my hand at this Japanese sauce. And the little sister loved this one so much so I know that this is one more recipe that I’m storing for keeps!
1/4 cup of soy sauce (I used a mix of dark and light soy)
1 tsp of ginger, finely chopped or grated
2 cloves of garlic, minced
1 tsp of sugar (I went with demerara sugar because I wanted the colour to be a nice, rich brown)
1 tbsp of corn flour
Roughly about 1 cup of water
1 tsp of honey
Salt to taste
In a saucepan, heat the water and add the soy sauce, sugar and honey to this. When this begins simmering, take it off the flame and allow it to cool down.
Meanwhile mix the corn flour with some water to create a slurry and then mix this into the soy sauce mixture while it is still warm. Keep stirring until all the ingredients have mixed well. Add the ginger and garlic now, cover and put the sauce back on the flame and stir the sauce constantly while it thickens. Take it off the flame and allow it to cool down completely before storing in the fridge. This should last for up to two weeks, but honestly speaking, I wouldn’t know because it doesn’t last all that long at home and I believe that the fresh one will always taste better.
Use a fork to prick the chicken all over, marinate the chicken with the Teriyaki sauce and keep it in the fridge for about four hours.
Grill the chicken for about 20 minutes after coating with some vegetable oil, depending on the size of the pieces, until it is done well. Serve warm.
* Teriyaki sauce makes a great marinade for tofu or paneer too, vegetarians will love this one.
* Use this sauce to pep up salads and stiry frys.
* If you have just a little sauce left over, that won’t be enough for another round of marination, simply add some soy sauce, rice wine vinegar, chopped ginger-garlic, spring onions, peanut powder and some water and proceed.