This would be my third attempt making teriyaki chicken's sauce from scratch aka no packet sauces! I found it intimidating at first as I had no idea what to expect but after trying it out on a couple of occasions, I realized that it all boils down to ensuring that the added sugar caramelizes in the soy sauce. A little patience does go a long way.
A pretty fuss free recipe which requires few ingredients and probably easy to prepare if you have unexpected guests.
1/3 cup mirin
1 tbsp kikkoman soy sauce
1 tbsp sugar
1 kg chicken thigh fillets, lightly seasoned with salt and pepper
Fry chicken pieces on a heated pan with a bit of oil until you achieve a nice brown colour on both sides of the chicken (about 4 minutes on each side at medium heat but this depends on the thickness of the chicken meat).
To prepare the teriyaki sauce, warm a pan and add the mirin, soy sauce and sugar together. Use medium heat and allow the concoction to thicken. Keep stirring. This process takes at least 5 minutes depending on how wide your pan is. Be patient as the end result is yum!
Once the sauce thickens and resembles a slightly liquefied glucose syrup, toss your chicken in and allow the sauce to caramelize both sides of the chicken.
Serve immediately with rice and your choice of veges:)