Poultry: CCDS International Tent at Big Saturday Teriyaki Chicken

By JoFClark

Ingredients

• (Noriko Haraguchi 704-553-3069)
• 1 lb chicken
• 1/2 cup soy sauce
• 1/2 cup Mirin (Oriental store)
• 1 T sugar
• 15 pointed wooden skewers

Preparation

Step 1

Cut into bite size pieces, then put onto pointed skewers (about 4 pieces of chicken per skewer)
Prepare Teriyaki Sauce
Mix ½ cup soy sauce, ½ cup Mirin and 1 T sugar. Simmer the mixture until the soy sauce, Mirin and sugar are well mixed.
Charbroil the skewered chicken, coating the charbroiled chicken with the Teriyaki sauce with a brush, repeat coating a few times.