From Scratch Teriyaki Chicken
Rate this recipe
4.5/5
(17 Votes)
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Ingredients
- 1 Tbsp Cornstarch
- 1 Tbsp Cold Water
- 1/2 Cup White Sugar
- 1/2 Cup Soy Sauce
- 1/4 Cup Cider Vinegar
- 1 Clove Garlic (minced)
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Black Pepper
- 12 Skinless Chicken Thighs
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
On low heat, combine cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger, and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Step 2
Preheat oven to 425F (220C).
Step 3
Place chicken pieces in a lightly greased baking pan. Brush chicken with sauce.
Step 4
Bake for 30 min. Turn pieces over, and bake for another 30 min, until no longer pink and juices run clear. Brush with sauce every 10 min while cooking.
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