Best 4 Maple Syrup Korean Teriyaki Chicken Recipes
Are you ready to embark on a culinary adventure that blends the sweet and savory flavors of maple syrup with the traditional Korean teriyaki sauce? In this article, we will guide you through the process of creating a delectable dish: "Maple Syrup Korean Teriyaki Chicken." This tantalizing dish offers a perfect balance of flavors, combining the richness of maple syrup with the umami-packed teriyaki sauce, resulting in a dish that will leave your taste buds singing. So, grab your apron, fire up the stove, and prepare to embark on this flavorful journey with us. Get ready to experience a taste sensation like no other as we delve into the world of "Maple Syrup Korean Teriyaki Chicken."
Check out the recipes below so you can choose the best recipe for yourself!
MAPLE SYRUP KOREAN TERIYAKI CHICKEN
I found this recipe for the Zaar World Tour 2005. Times are estimated. Instead of the chicken, you could use extra firm tofu.
Provided by katie in the UP
Categories Chicken
Time 35m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Mix the soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large resealable plastic bag. Set aside 1/3 cup of the mixture. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
- Preheat the oven broiler. Lightly grease a baking dish.
- Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.
- Place chicken in the prepared baking dish. Basting frequently with the reserved 1/3 cup marinade, broil 8 minutes per side, until juices run clear. Place chicken over the cooked rice, and top with boiled marinade.
Nutrition Facts : Calories 694.3, Fat 13, SaturatedFat 2.2, Cholesterol 68.4, Sodium 892.8, Carbohydrate 105, Fiber 4.3, Sugar 14, Protein 37.8
GRILLED MAPLE TERIYAKI CHICKEN
I adapted this from a website I frequent, it was originally with boneless chicken and baked - This is juicy and has a really great flavor. I make it with brown rice and boil down the marinade for those that may want a little saucy topping.
Provided by Elise S.
Categories Chicken Breast
Time 2h15m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Add all ingredients together and let marinade for at least 2 hours (Tip: If using boneless chicken - you can freeze the chicken in the marinade and let thaw all together).
- Put chicken on already hot grill, cook until done.
- OPTIONAL: pour marinade into a pot bring to a boil for a sauce to pour on top of chicken.
Nutrition Facts : Calories 469.6, Fat 14.9, SaturatedFat 2.7, Cholesterol 103.4, Sodium 1718.7, Carbohydrate 47.5, Fiber 1.1, Sugar 36.8, Protein 34.7
MAPLE SYRUP KOREAN TERIYAKI CHICKEN
Here is a great Korean Teriyaki recipe that is made with maple syrup instead of sugar. For a vegetarian version, use Chinese extra firm tofu.
Provided by Sutok Brown
Categories Korean Recipes
Time 3h15m
Yield 5
Number Of Ingredients 11
Steps:
- Mix the soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large resealable plastic bag. Set aside 1/3 cup of the mixture. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
- Place the rice in a saucepan with 2 cups water, and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes.
- Preheat the oven broiler. Lightly grease a baking dish.
- Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.
- Place chicken in the prepared baking dish. Basting frequently with the reserved 1/3 cup marinade, broil 8 minutes per side, until juices run clear. Place chicken over the cooked rice, and top with boiled marinade to serve.
Nutrition Facts : Calories 387.6 calories, Carbohydrate 41.5 g, Cholesterol 67.2 mg, Fat 11.9 g, Fiber 2.1 g, Protein 27.7 g, SaturatedFat 2.1 g, Sodium 784.5 mg, Sugar 12.8 g
MAPLE SYRUP KOREAN TERIYAKI CHICKEN
Here is a great Korean Teriyaki recipe that is made with maple syrup instead of sugar. For a vegetarian version, use Chinese extra firm tofu.
Provided by Sutok Brown
Categories Korean Recipes
Time 3h15m
Yield 5
Number Of Ingredients 11
Steps:
- Mix the soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large resealable plastic bag. Set aside 1/3 cup of the mixture. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
- Place the rice in a saucepan with 2 cups water, and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes.
- Preheat the oven broiler. Lightly grease a baking dish.
- Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.
- Place chicken in the prepared baking dish. Basting frequently with the reserved 1/3 cup marinade, broil 8 minutes per side, until juices run clear. Place chicken over the cooked rice, and top with boiled marinade to serve.
Nutrition Facts : Calories 387.6 calories, Carbohydrate 41.5 g, Cholesterol 67.2 mg, Fat 11.9 g, Fiber 2.1 g, Protein 27.7 g, SaturatedFat 2.1 g, Sodium 784.5 mg, Sugar 12.8 g
Here are some tips for making the best possible Gyeran Mari:
- Make sure to use fresh ingredients, especially the eggs. Older eggs will not whip up as well and may have a less flavorful taste.
- Be sure to beat the eggs until they are light and fluffy. This will help to create a smooth and even texture in the finished dish.
- Do not overcook the eggs. They should be just set, but still have a bit of a wobble to them in the center.
- Serve Gyeran Mari immediately, or it will start to deflate.
Conclusion:
Gyeran Mari is a delicious and easy-to-make appetizer or side dish that is perfect for any occasion. It is a great way to use up leftover eggs, and it can be easily customized to your own taste. With a little bit of planning, you can make Gyeran Mari that is sure to impress your guests.
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