Maple Syrup Korean Teriyaki Chicken Recipe
Here is a great Korean Teriyaki recipe that is made with maple syrup instead of sugar. For a vegetarian version, use Chinese extra firm tofu.
I used this recipe as a sauce for traditionally stir fried chicken. I mixed the chicken in a sherry-cornstarch mixture and stir fried it and mixed the sauce ingredients to add to it when it was cooked through. This makes a very nice amount of sauce for you sauce fans. I cut down on the amount of water by 1/4 as I didn't intend to boil it down as the recipe called for. This is a nice easy teriyaki, and the maple syrup is a perfect sweet flavoring for it.
This was okay. For those unsure of what you're getting here, it's a super sweet teriaki sauce. I agree with other reviewers, double the sauce. What's left after the marinating doesn't go far when using over rice. I'm not sure about everyone else, but I had to strain my sauce after boiling for a little bit because the gross chicken juice/protein/whatever turned to scum and I had to get it off to make an edible sauce. To make this really great, it needs some spice. Add some hot pepper flakes or cut back on the maple syrup, it was just too sweet for me.
I loved this recipe! I didn't have all the ingredients so I substituted dark honey for the syrup, regular cooking oil for the sesame oil, and powdered ginger for the fresh. Was really quick and easy to make and tastes delicious!
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Browse more than 50 teriyaki chicken recipes. It's easy to make this take-out classic in your oven, on the grill, or using your pressure cooker.