Wednesday, March 2, 2011

In the Kitchen: Foolproof Caramelized Baked Teriyaki Chicken

Wednesday, March 2, 2011

My favourite recipes are the kind that uses the most basic of ingredients, but manages to wow the crowd all the same. This recipe for Teriyaki chicken is exactly that. The result is a beautifully caramelized, sticky, sweet and salty Teriyaki sauce coating tender baked drumsticks. It's not the most authentic Teriyaki recipe - there's no mirin, but you won't even tell the difference.

This recipe is based on a Caramelized Baked Chicken recipe I found on, with a few tweaks to up the 'Teriyaki' factor. I omitted the ketchup, reduced the honey, increased the soy sauce and added a teaspoon of oyster sauce. A little unorthodox, maybe, but foolproof and absolutely delicious.

Foolproof Caramelized Baked Teriyaki Chicken
Adapted from Caramelized Baked Chicken, via

2 teaspoons olive oil
3 tablespoons soy sauce
1 teaspoon oyster sauce
1/6 cup honey
1 small clove garlic, minced
salt and pepper to taste
(for 2 drumsticks)

Preheat oven to 190 degrees Celsius. Mix the olive oil, soy sauce, oyster sauce, honey and minced garlic in a small bowl. Taste the sauce as you mix, especially for the soy sauce and honey, since different brands result in different soy sauce to honey ratios.

Place the chicken in a baking dish, pour the sauce over the chicken, and bake in the preheated oven for an hour. Don't panic if the sauce doesn't stick to the chicken, use a spoon or brush to coat the chicken with the sauce every 15 minutes. You'll be amazed at how well the chicken turns out.

Pin It Now!

Leave a comment (0)

Related Posts Plugin for WordPress, Blogger...