Teriyaki Chicken Recipe
A delicious Chicken Teriyaki recipe
 Teriyaki Chicken is actually Japanese in origin but we don't have a Japanese section yet, so we put it in the Chinese section for now. This Teriyaki Chicken recipe is really easy to make and it has one of the best Teriyaki sauces we have tasted.
You will start by mixing the ingredients for the sauce together in a small pot. Make sure that you mix the corn starch into the liquid before heating it. Trying to mix corn starch into warm liquid will end up in a clumpy mess. Lining the baking dish with foil is also a good idea since the sauce will get to be very sticky. The foil will prevent a messy clean up.
We try to use fresh ginger when possible for the best flavor but ground ginger is fine if you don't want to buy fresh ginger for just one recipe.
Chicken Teriyaki
Ingredients:
2 tablespoons cornstarch
2 tablespoons cold water
1/2 cup brown sugar
1/4 cup white sugar
1 cup lite soy sauce
1/2 cup cider vinegar
2 cloves garlic, minced
1 teaspoon ground ginger (or minced fresh ginger)
1/2 teaspoon ground black pepper
12 skinless chicken thighs (can also be boneless)
Preparation:
Preheat oven to 400 degrees F
In a small saucepan combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper.
Starting with a medium heat let simmer, stirring frequently, until sauce thickens and bubbles.
Place chicken pieces in a 9x13 inch baking dish that has been lined with foil.
Using all but 1/2 cup, brush chicken with the sauce. Turn pieces over, and brush again.
Cover the baking dish with foil and put into the preheated oven and bake for 30 minutes.
Remove foil from top and turn pieces over, pour the 1/2 cup of sauce over chicken and bake for another 20 minutes, until no longer pink and juices run clear.
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