Teriyaki Chicken Recipe
The Sauce is Boss

Teriyaki Chicken 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.

Whenever the weather permits, I like to cook this on the grill. You start by getting your grill nice and hot and then cooking the chicken pieces on both sides without adding any sauce for the first 10 minutes. ( I usually spray the chicken with cooking spray on both side to prevent sticking)

If you add the sauce too early then it will start to burn and turn black.

Chicken Teriyaki

Prep time: 15 min

Cook time: 40 min

Ingredients:

2 Tablespoon cornstarch
1/4 cup cold water
1/2 cup cider vinegar
1/2 cup brown sugar
2 cloves garlic, minced
1 cup lite soy sauce
1/4 cup white sugar
1 Tablespoon minced fresh ginger or 1 tsp ground ginger
1/2 teaspoon black pepper
12 skinless chicken thighs (can also be boneless)

Preparation:

Preheat oven to 400 degrees F
Mix cornstarch and cool water in a cup
In a small pot add the cornstarch/water mixture, vinegar, sugar, soy sauce, ginger, garlic and black pepper.
Bring mixture up on medium heat and stir until sauce gets thick.
Put chicken in a 9x13 inch baking dish that has been lined with foil.
Using all but 1/2 cup of sauce, brush chicken, turn pieces over, and brush again.
Cover the baking dish with foil and put into the preheated oven and bake for 20 minutes.
Remove foil from top and turn pieces over, pour the 1/2 cup of sauce over chicken and bake for another 10 minutes
Then baste with sauce and cook another 10 minutes until no longer pink and juices run clear.