Teryaki sauce becomes viscous after boiled
I recently cooked chicken in a Teryaki sauce/marinade, and it turned out great. I cooked the chicken on both sides, and then cooked it in a bath of Teryaki for about 3 minutes. The Teryaki bubbled a lot.
I let the Teryaki sit there in the pan, after cooking, for about 24 hours, and it turned into a tar-like, viscous substance. It reminded me of a video of a guy doing the same with coca cola, which had the same type of affect, which brings me to the question: is this a problem, or a harmless effect expected to happen?
Also, is it bad practice to cook it in a bath of Teryaki like this? Would marinading it be a better alternative? How long should I marinade it for?
This is Yoshinoya's Sweet & Sour (Teryaki-like) sauce, from Costco. Very tasty.
Best Answer
Teryaki has sugar in it. If you bring it to a boil, the sugar will behave like it typically does in candy-making, and become viscous and possibly tar-like.
You often want this sort of behaviour if you're trying to make a barbeque sauce from meat drippings, but it sounds like you let it boil a little too long.
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