Maple Syrup Korean Teriyaki Chicken
photo by Fairy Nuff
- Ready In:
- Mix the soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large resealable plastic bag. Set aside 1/3 cup of the mixture. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
- Preheat the oven broiler. Lightly grease a baking dish.
- Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.
- Place chicken in the prepared baking dish. Basting frequently with the reserved 1/3 cup marinade, broil 8 minutes per side, until juices run clear. Place chicken over the cooked rice, and top with boiled marinade.
Questions & Replies
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This made a satifying lunch for a few friends last week. Though I enjoyed the combination of flavors in the marinade, I thought the sauce did not especially enhance the dish. Mine was a little clumpy from the chicken juices and not so appealing. (Sorry to be graphic here.) Perhaps it would have been better made using additional marinade made and thickened without being exposed to the chicken. Like Fairy Nuff I made mine on skewers which made this an easy to serve dish for a crowd. Thanks.
A lovely dinner katie! I followed the marinade directions but cut the chicken into strips. After marinating for a good two hours I thread the strips onto skewers and then broiled for about 5 minutes each side.We loved the combined sweetness of the maple syrup,the saltiness of the soy and the sesame flavour plus the kick from the pepper.I served this with satay sauce, boiled jasmine rice and Elmotoo's stir-fry recipe #137136.