CHICKEN TERIYAKI

Recipe adapted from my Aunt Mildred

My Dad was a butcher and didn’t like chicken, which translates to the fact that we didn’t get to eat it much. Yes, it was a different era with different rules!

My mother's sister Mildred, aka Aunt Mildred, was my idol. Her recipes and entertaining inspirations are the basis for my interest in cooking, which began as a young girl.

This Teryaki Chicken recipe is hers. It is so basic that I hesitated to post. Yet, it has become my  “go to” and “most requested” dish that I make for summer gatherings with the family.

Aunt Mildred used to prepare this chicken teriyaki when we all got together and headed up to a resort in the Pocono Mountains. Before officially arriving at our destination, we would stop to enjoy a picnic lunch in the park.  I must say the chicken was way better than an ordinary sandwich.

                                                     Chicken Teriyaki

Ingredients:

16 small chicken pieces, skin on   (thighs, wings, and drumsticks work well)

Garlic powder

Teriyaki sauce

2 cups of jarred sweet and sour sauce or duck sauce

Toasted sesame seeds (for garnish, optional)

3 scallions, green parts only, sliced (for garnish, optional)

Directions:

Preheat the oven to 350 degrees.  Wash and dry chicken pieces and place in a large roasting pan. Dust with garlic powder.  Cover tightly with aluminum foil, place in the oven, and cook for 45 minutes.

After the 45 minutes, remove the pan from the oven and turn the oven up to 450 degrees, Remove the aluminum foil from the pan and, baste the chicken with the sweet and sour sauce. Using a turkey baster, funnel out excess liquid if necessary, then sprinkle the Teriyaki sauce over the chicken. Return the uncovered pan to the 450 dergree oven until the chicken is well browned, and the sauce has turned into the perfect glaze.

After removing the chicken from the oven, sprinkle the toasted sesame seeds and chopped scallions over the chicken, to garnish.

Tips and Inspirations:

a.       This Chicken Terayaki can be eaten hot and often tastes better at room temperature. Definitely a crowd pleaser.

b.       There are many types of sweet and sour sauces. Gold’s, Dai Day, Saucy Susan, all work well.

c.       This technique can also be used for pork spare ribs; cooking times will need to be adjusted.

d.       Traditional barbeque sauce is an option, although, I recommend watching the browning process, carefully, because of higher sugar content.