This Man's Cook Deyayaki Chicken Skewers

• boneless chicken thigh meat 500g
• salt 0.5 teaspoon
• black pepper 1/3 teaspoon
• mirin 2 tablespoons
• soy sauce 1 cup (200ml)
• mirin (for sauce) 1 cup (200ml)
• clear rice wine 0.5 cup (100ml)
• sugar 6 tablespoons (80g)
• corn syrup 4 tablespoons (60g)
• whole black pepper 1 teaspoon
• garlic 5 cloves
• ginger 20g
• onion 1/2 medium
• green onion 1 stalk
• vegetable oil 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Removing the skin before cooking prevents greasiness and sogginess during grilling, ensuring a cleaner, more refreshing taste.
• Avoid applying sauce from the beginning—doing so causes the marinade to burn before the inside is cooked. Always apply sauce only after the chicken is fully done.
• The homemade teriyaki sauce can be stored in an airtight container in the fridge and used as a versatile seasoning for chicken rice bowls, stews, and grilled dishes.

Recommended for 🙋

• ⭐Those looking for a premium izakaya-style appetizer to enjoy with cold beer at home.
• ⭐Home cooks who want to make a rich, deeply flavorful authentic homemade teriyaki sauce instead of store-bought versions.
• ⭐Parents seeking a sweet, salty, chewy chicken snack perfect for children.