A very big thank you to K. Hitchens for the chicken teriyaki post near the beginning of this thread. I took meticulous notes from that post and formed it into general guidelines to prepare this fantastic dish. After three attempts I have achieved something very close to Sarku if not spot on. The marinade for the chicken to sit in overnight is fairly easy and it is surprising how much liquid the chicken will “drink”. It is the brown sauce that is much more difficult. My first attempt resulted in a very spicy sauce that was nothing like the Sarku sauce….although the aftertaste was familiar. The second attempt was just too sweet. In the pot it tasted fine but once it was added to the chicken, the sweetness factor really took off. On my third attempt everything combined to be nearly identical to the dish we buy at our local mall. My son (age 9) is a huge fan of Sarku’s chicken teriyaki so I used him and other family members to judge the results. Everyone agreed, nearly identical if not right on. If anyone is interested, please respond here and I’ll post the recipe I formulated and refined. Again, thank you very much K. Hitchens.
Dean  |