Baked Teriyaki Chicken
A fusion of sweet and tangy teriyaki sauce blended together with the mild taste of chicken, makes for an incredible and age-old classic.
Ingredients
1 teaspoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 glove garlic, minced
1/2 teaspoon ground ginger
12 skinless chicken thighs
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 glove garlic, minced
1/2 teaspoon ground ginger
12 skinless chicken thighs
Instructions
1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes until the inside of the chicken is no longer pink, and juices run clear. Brush with sauce every 10 minutes during cooking.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes until the inside of the chicken is no longer pink, and juices run clear. Brush with sauce every 10 minutes during cooking.
Baked Teriyaki Chicken
A fusion of sweet and tangy teriyaki sauce blended together with the mild taste of chicken, makes for an incredible and age-old classic.
Directions
Print
1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.2. Preheat oven to 425 degrees F (220 degrees C).3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes until the inside of the chicken is no longer pink, and juices run clear. Brush with sauce every 10 minutes during cooking.
Ingredients
1 teaspoon cornstarch1 tablespoon cold water1/2 cup white sugar1/2 cup soy sauce1/4 cup cider vinegar1 glove garlic, minced1/2 teaspoon ground ginger12 skinless chicken thighs
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