This is basically my new favorite thing. The chicken is flavorful all the way through and gets super tender, and any extra sauce goes really well on rice. It’s sweet and salty and just super good. Best of all, it comes together from things you should have most of at home!
Ingredients:
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1/4 cup white sugar
- 1/2 brown sugar
- 1/2 cup soy sauce
- 1/4 cup cider vinegar
- 3 cloves garlic, minced
- 1/2 teaspoon fresh ginger (I used about the same amount of ground ginger)
- 1/4 teaspoon ground black pepper
- 12 skinless chicken thighs (I don’t know if I had mutant huge ones or what, but I only got 9 or 10 in)
Preheat the oven to 350 degrees and lightly grease a 9X13″ dish.
Combine the cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger and pepper in a small saucepan and stir together. Simmer over low heat, stirring frequently, until sauce thickens and bubbles.
Place the chicken in the greased dish. Brush the chicken with the thickened sauce, flip the chicken, and brush again. I apparently didn’t thicken mine enough, as it was more of a “pour on” than a “brush,” but… well. Impatient. It still worked!
Sooo attractive!
Bake for half an hour, flip the chicken pieces, and bake for another half hour, until no longer pink and the juices run clear.
This probably makes the most sense to serve with white rice, but I had it with rice pilaf and it was really good. I’d forgotten how much I apparently like rice pilaf!
Yum!
Baked Chicken Teriyaki
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1/4 cup white sugar
- 1/2 brown sugar
- 1/2 cup soy sauce
- 1/4 cup cider vinegar
- 3 cloves garlic, minced
- 1/2 teaspoon fresh ginger
- 1/4 teaspoon ground black pepper
- 12 skinless chicken thighs
Preheat the oven to 350 degrees and lightly grease a 9X13″ dish.
Combine the cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger and pepper in a small saucepan and stir together. Simmer over low heat, stirring frequently, until sauce thickens and bubbles.
Place the chicken in the greased dish. Brush the chicken with the thickened sauce, flip the chicken over, and brush again. Bake half an hour, flip the chicken pieces again, and bake for another half hour, until no longer pink and the juices run clear.
sparecake 