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5 from 8 votes

Homemade Teriyaki Sauce Recipe

This Homemade Teriyaki Sauce is super simple to make at home; it's perfectly sweet, balanced and flavorful. It's perfect to rub onto veggies, chicken and meats.
Prep Time15 mins
Cook Time35 mins
Resting Time (for the chicken)30 mins
Total Time1 hr 20 mins
Course: Condiment
Cuisine: American, Japanese
Keyword: homemade teriyaki sauce, how to make teriyaki sauce, teriayki sauce recipe, teriyaki sauce
Servings: 2 cups
Calories: 90kcal
Cost: $4

Equipment

  • 1 medium saucepan

Ingredients

Teriyaki Sauce:

  • 1 cup soy sauce
  • 1/4 cup water
  • 1/4 cup sweet rice wine
  • 1/4 cup brown sugar
  • 6 tablespoons honey
  • 2 garlic clove finely grated
  • 2 teaspoon fresh ginger finely grated

Teriyaki Chicken Drumsticks:

  • 1 pound chicken drumsticks
  • 1 teaspoon baking powder
  • 1 teaspoon sesame seeds for garnish

Instructions

To Make the Teriyaki Sauce:

  • In a medium saucepan, set over medium heat, whisk together the soy sauce, water, sweet rice wine, brown sugar, honey, garlic clove and fresh ginger. When the mixture reaches a simmer, bring the heat down to low and allow to reduce for 10 minutes, until the sauce reduces by about half. Transfer to a small bowl; mixture will thicken as it cools.
  • Note: If you want super thick teriyaki sauce, you can use a bit of corn starch to help. Here's how: pour a tablespoon of the sauce into a small bowl. Add a teaspoon of corn starch to the small bowl and whisk until it completely dissolves. Add the corn starch mixture to the teriyaki sauce, whisking until dissolved.
  • This teriyaki sauce will give you about 2 cups of teriyaki sauce. You'll most likely need about 1/2 cup of teriyaki sauce for the recipe below. This sauce keeps well in the fridge in an airtight container for up to two weeks.

To Make the Teriyaki Chicken:

  • To make the teriyaki chicken, sprinkle the chicken with the baking powder. Allow to air dry in the fridge for about 30 minutes. Preheat the oven to 400 degrees F. Spray a sheet of foil with cooking spray and place the chicken side by side. Transfer to the oven to cook for 20 minutes.
  • At the 20 minute mark, flip the chicken and cook for an additional 15 minutes, until the skin is golden brown and crispy. Brush the chicken with the teriyaki sauce and transfer to the oven for an additional 5 minutes. Remove the chicken from the oven and top with teriyaki sauce, liberally. Sprinkle the chicken with a pinch of two of sesame seeds and serve.

Notes

To Store: 
This teriyaki sauce keeps in the fridge for up to 2 weeks. 
Equipment: 
Brush | Baking Sheet | Saucepan | Whisk | Silicon Spatula

Nutrition

Serving: 6g | Calories: 90kcal | Carbohydrates: 2g | Protein: 3g | Fat: 2g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 30mg | Potassium: 20mg | Fiber: 1g | Sugar: 14g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 4mg