Teriyaki Sauce


Teriyaki Sauce

I use this yummy honey soy sauce as a coating sauce for korean style fried chicken, but it goes good with pork or pretty much anything. I use about 2/3 of this mix to toss some deep fried crispy fried chicken into as a sauce. (Refer to one of my fried chicken recipes.
The chillies should be removed after cooking and discarded. Or trick one of the kids with one and say they're sun dried tomato. 😉
Use the remainder in next few days as a stir fry sauce or something.
Servings 1 Cup (ish)


  • .75 cup Water
  • .25 cup Soy Sauce Dark
  • 4 tbsp Dark Brown Sugar packed
  • 2 tbsp Honey
  • .5 tsp Ground Ginger Powder
  • .5 tsp Garlic Powder
  • .25 Cup Hoisin Sauce option but gices a nice flavour
  • 3 whole Dried Chillies option or adjust to taste
  • 3 tbsp White vinegar

Cornflour Slurry

  • .25 Cup Cold Water
  • 2 tbsp Corn Flour


  • Place all ingredients except corn slurry mix into a small saucepan
  • Heat gently till bubbling. Simmer for 5 minutes until slightly reduced
  • Stir in cornflour slurry. Use some or all of it depending on how thick you want
  • Simmer for another 5-10 minutes until desired thickness
  • Add 1 tbsp sesame seeds if desired for chicken sauce
  • Discard the chillis before using.