Homemade Teriyaki Sauce
A rich, glossy, 10-minute homemade teriyaki sauce made from scratch! Perfect for glazing chicken, brushing over salmon, tossing with stir-fry noodles, or drizzling over rice bowls.
Ingredients
- ½ cup soy sauce
- ½ cup water
- ¼ cup apple juice
- ¼ cup orange juice
- ¼ cup pineapple juice
- 3 tablespoons light corn syrup
- ⅓ cup sugar
- 2 tablespoons sugar
- 3 tablespoons cornstarch
- 3 tablespoons water
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- In a medium pan combine the soy sauce, water, apple juice, orange juice and the pineapple juice. Bring to a simmer.
- While the soy sauce mixture is heating up, in a small bowl mix together the cornstarch and water. This is the cornstarch slurry that will be used to thicken the sauce.
- Bring to a simmer then whisk in the ⅓ cup plus the 2 tablespoons of sugar and corn syrup. Whisk until the sugar is fully dissolved. Bring the mixture to a boil and whisk in the cornstarch slurry. Boil for 1 minute while whisking rapidly. Remove from the heat and the sauce is ready to use.
Notes
Yield: Makes approximately 1 ¾ cups of glaze.
Corn Syrup Substitution: The light corn syrup can be substituted with an equal amount of honey or agave nectar.
Glaze vs. Marinade: For a thin marinade, omit the cornstarch slurry step entirely and soak your proteins for 2 hours.
Tried this recipe?Let us know how it was!