Comments on: Chicken Teriyaki Recipe

By: Adrian

Adrian — Thu, 02 Feb 2012 07:18:30 +0000

Hey There! I am so excited to try this recipe! My husband and I have bee nin love with Sakkio since we met and we currently moved away from our hometown due to his job and our new area we live in does not have a Sakkio, so this recipe is going to make us feel like were home again! Just a couple questions… 1) my husband cannot stand dark meat, is there a white chicken meat that I can use that will be similar or do I need to be stealthy and sneak the dark?– easier said than done, he went to cooking school haha 2) for the Teriyaki Sauce part where I add the Kikkoman Teriyaki Sauce you typed 1/2 but didnt say half of what measurement.. so I wasnt sure if it was jar, cup or what it is was if you can just clarify those for me so I can add these ingredients to my grocery list I would really appreciate it!!! Thanks!

By: Arrickah

Arrickah — Sun, 11 Dec 2011 22:13:39 +0000

AMAZING!!!!! We tried it and it was soooooo good!!! A must try!!!

By: Cathy Davis

Cathy Davis — Mon, 28 Nov 2011 18:51:30 +0000

Found your recipe through pinterest and foodgawker. We lived in Seattle for years and teriyaki chicken is one of the things I miss most (besides all that is the Pacific Northwest and its grandeur)!

By: tan

tan — Thu, 20 Oct 2011 17:46:05 +0000

Do you use garlic butter to grill it?
I see they use it in the mall.

By: Michelle

Michelle — Mon, 10 Oct 2011 01:22:42 +0000

Time consuming but really good. It smelled like Sarku when I was cooking the chicken and my family kept asking when it will be done. Just like at Sarku having to wait and drool over your order being cooked haha.

By: foodlovers

foodlovers — Mon, 08 Aug 2011 19:40:19 +0000

already made it !
thank you so much for sharing this amazing recipes
totally delicious!

By: Locomotion

Locomotion — Thu, 16 Jun 2011 08:03:22 +0000

OMG! This looks so delicious; am starting it tonight! <3

By: Art

Art — Sat, 16 Apr 2011 19:13:16 +0000

I made this exact recipe. I was fortunate to have a KitchenAid mixer for the mixing process, I let it churn for 45 minutes on medium speed using a dough hook. It turned out fantastic. Couple things:

1. You can add 1/4 teaspoon of baking soda per 4 lbs of chicken during the mixing process, as a tenderizer.

2. Use Japanese short grain rice, and when preparing the rice, you can add 1/4 teaspoon of sesame oil per one cup of rice for added flavor.

3. Using a whole chicken carcass for the broth makes it easy to find a use for it after the previous days’ meal, like one of those common rotisserie store bought cooked chickens. There are a number of YouTube videos detailing chicken stock creation. Cook the broth for at least four hours, and ideally, for about eight hours.

4. One of the benefits of making your own chicken stock is that it insures that there is absolutely no salt in it, because when you use the broth for the sauce, you add plenty of salt to it with the added Kikkoman soy and teryaki

By: Kumari

Kumari — Fri, 11 Mar 2011 03:20:36 +0000

Question. . so will this recipe not turn out as well if i use chicken breast instead of the chicken thighs?

By: Kahli

Kahli — Mon, 14 Feb 2011 06:21:46 +0000

Hello I have a question, if I’m using store bought stock/broth…do I have to let that simmer overnight just like the one from scratch? And also do I have to include the onions, carrots and cabbage with the store bought version. Thanks! My chicken is currently marinating overnight I’m excited to see how it comes out! I wonder if I can find an asian stock and use that??