They are mouthwatering Taiwanese popcorn chicken nibbles. Before being dipped in tempura batter and cooked till golden and crispy, bite-sized pieces of chicken are flavored with five-spice, ginger, and soy sauce.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 24 |
| Yield: | 3 cups |
Ingredients
- 1 cup soy sauce
- 1 cup water
- ¾ cup white sugar
- ⅓ cup dried onion flakes
- ¼ cup Worcestershire sauce
- 3 tablespoons distilled white vinegar
- 3 tablespoons vegetable oil
- 2 teaspoons garlic powder
- 1 teaspoon grated fresh ginger
Instructions
- Combine soy sauce, water, sugar, onion flakes, Worcestershire sauce, vinegar, oil, garlic powder, and ginger in a medium bowl. Stir until sugar dissolves.
Nutrition Facts
| Calories | 51 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 0 g |
| Sodium | 613 mg |
| Sugars | 7 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
First just making for 2 pork steaks so 1/4 the recipe. I didn’t have any onion flakes or garlic powder so used some confit garlic cloves I had in the fridge & garlic salt chilli flake blend. After marinating the steaks for 2 hours poured marinade off and reduced over high heat in small pot. Cooked the steaks, rested them, sliced them thinly & tossed in reduced marinade. Served with vege fried rice. Husband Loved it.
Made it on some beef ribs ,it was great now made some more for the refrigerator 🙂 thank you
Was pretty tasty, it was just a little to salty for us.
I’ve made teriyaki marinade that you boiled to make it thicker. While this was okay, the water in this recipe diluted the flavor. Also, I would skip onions and ginger. Sorry, but I’ve tasted better.
I substituted stevia for the white sugar and instead of all vinegar I did half rice wine vinegar and half sherry because my family is overly sensitive to the smell of vinegar. But this recipe was absolutely a hit and was a nice treat for someone with diabetes without to much impact on his sugars.
This turned out good, I used refrigerated ginger paste and it was too weak so I added about 3/4 teaspoon of ground ginger, I used 1/2 cup of it to marinated the chicken for 4 hours and boiled the rest after straining out the onion flakes and thickened it with cornstarch to make it a sauce
My friends and family loved my chicken when I marinaded it with this over night. I didn’t have ginger and it tasted great. Served with white rice
This sauce is great! I only made some slight changes based on other reviews. I used brown sugar, fresh garlic and onion powder. I used part of it for a marinade and thickened the remainder with cornstarch for a sauce.
I added corn starch as a thickener. Delicious!
I always look at 3-4 different recipes for food I look at their ratings then decide by reading the recipe. I have a huge collection of AllRecipes recipes. I make this often this time I will be canning the marinade. In small jars, since a little goes a long way.
No changes
Absolutely the best marinade ever!!!!! I have used it for ALL different meats!
Super easy and delicious! I’ve used dried and fresh of the ginger, onion and garlic. After the first time making it as directed I do now sub brown sugar just as a preference. I marinate chicken legs 8 hours or overnight then grill (babysitting them closely). This is my go to salmon marinade now, too.
I made beef kabobs with habaneros. Subbed out quite a few things here to tweak. Switch water for beer, use 1/2 an onion instead of flakes, use ground ginger instead of grated, sub out the white sugar for 1/2 cup of brown sugar, and went to taste on garlic. Let it soak for at least 12 hours. After the changes I feel it was a definite 5 star recipe.
This is an excellent marinade!
So good! Family really liked it! Next time I will use Brown Sugar and see if that changes the consistency…I used garlic powder, onion powder and ground ginger, since my family doesn’t like “chunky” sauce. Would like to see if I can get it “sticky” while grilling or pan cooking. Maybe the brown sugar will help with that.
We found this recipe at the last minute when we discovered our store bought teriyaki sauce was gone. Normally, I’d research different recipes & reviews to find the best one, but instead, we just whipped up the first marinade recipe we found! I used 3/4 c. of brown sugar & a couple of TB of white. Also added about a half of a tsp of red pepper flakes for a little heat & had to sub powdered ginger for fresh as I didn’t have any on hand. We used it to marinade pork tenderloin, which I pierced all over with a fork. Threw it in a ziplock bag with about half of the marinade (this makes a lot! The remainder is in a Mason jar in my fridge for another time!). About 2 hrs later, it went on our charcoal grill. Holy Hannah, was this delicious! I was amazed at how tasty it was. Served with steamed broccoli & jasmine rice. Yum! Can’t wait to try this on chicken, salmon, and I think even steak would be awesome! I’ll probably use fresh garlic next time, too. Give this one a try & enjoy!
I really liked this recipe. I only needed it for one dinner for my husband and me, so I thirded the ingredients. I may try it next time without the oil because I’m not sure it’s necessary. That said, this will be my go-to teriyaki marinade recipe!
My family loves this. I add a tablespoon of cornstarch to the water and bring it to a soft boil to make it into a glaze.
Just like delicious restaurant teriyaki. I used brown sugar and added a tsp of honey, ( i like sweeter teriyaki) i also used cider vinegar, left out the oil. I’m keeping this one!!
Whilst mixing the ingredients, I mixed the sugar with hot water, which dissolved the sugar quickly, added the other ingredients, let it sit for about 30 minutes to give the dried onion chips a chance to soften in the liquid. Marinated boneless chicken thighs, cooked them on charcoal grill with mesquite chips. Trying to not eat them all right now.