Homemade Teriyaki Sauce
- 1/2 cup soy sauce
- 2 tablespoons water
- 2 tablespoons sweet rice wine
- 2 tablespoons brown sugar
- 3 tablespoons honey
- 1 garlic clove, zested
- 1 teaspoon fresh ginger, zested
- 1 pound chicken drumsticks
- 1 teaspoon baking powder
- 1 teaspoon sesame seeds, for garnish
Heat the soy sauce, water, sweet rice wine, brown sugar, honey, garlic clove and fresh ginger in a small saucepan over moderately high heat. 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'd like it thicker, for it to resemble much more like a glaze, pour a tablespoon of the mixture 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.
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.