Ingredients
- 700 g boneless chicken thighs
- 60 ml soy sauce
- 60 ml Québec maple syrup
- 30 ml mirin
- 30 ml water
- 1 tbsp grated ginger
- 2 garlic cloves, minced
- 1 tsp toasted sesame oil
- 1 tsp cornstarch mixed with 1 tbsp water
- 2 sliced scallions
- 1 tsp sesame seeds
Method
- Whisk the soy sauce, maple syrup, mirin, water, ginger, garlic, and sesame oil.
- Marinate the chicken in half the mixture for 15 minutes, reserving the rest.
- Sear the chicken skin-side down, turn, and cook through for 12–15 minutes.
- Add the reserved maple teriyaki sauce and simmer for 3 minutes; stir in the cornstarch slurry until glossy.
- Slice and serve with scallions and sesame seeds.
Conversion and rationale
Original sweetener (classic version): 50 g granulated sugar in the teriyaki sauce
Conversion used: Replace 50 g sugar with 60 ml maple syrup; reduce the traditional mirin by about 30 ml and add 30 ml water to balance the syrup's liquid and sweetness; no oven adjustment applies.
Why Quebec maple syrup: Maple gives the glaze a clean caramel finish that works with soy, ginger, and garlic. It makes a familiar Japanese sauce using a Québec pantry staple without changing the reduction method.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →