Prep: 30 mins | Cook: 1hr | Total: 1hr 30 mins | Serving: 6 | Yield: 6 servings
This is such a fantastic dish. Mouthwatering, insanely delicious baked chicken with an outrageously sticky homemade teriyaki sauce. My go-to whenever my family is craving for something Japanese. Super simple, a not-fussy dish that I can make whenever I want to.
We have this Japanese restaurant that we love but because of this pandemic, we haven’t had a chance to visit. So I kinda experimented on different Japanese cuisine and this Baked Teriyaki Chicken recipe that I stumbled upon months ago became my obsession. It is perfect alongside rice. So savory, finger-licking good, and the flavors just burst in your mouth. Not overwhelming but just right. And this recipe is a great rotation to your usual chicken dish.
1 tablespoon Cornstarch
1 tablespoon Water, municipal
½ cup Sugars, granulated
½ cup of soy sauce made from soy and wheat (Shoyu)
¼ cup Vinegar, cider
1 clove Garlic, raw
½ teaspoon Spices, ginger, ground
¼ teaspoon Spices, pepper, black
12 Chicken thigh, broilers or fryers, meat only, raw
HOW TO MAKE BAKED TERIYAKI CHICKEN
Step 1: Combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger, and ground black pepper in a small saucepan. Cook over low heat and simmer until the sauce has thickened and bubbled, while frequently stirring.
Step 2: Prepare the oven. Preheat it to 425 degrees F or 220 degrees C.
Step 3: In a lightly greased 9 x 13-inc baking dish, place the pieces of chicken. Brush them with the prepared sauce. Flip and brush the other side.
Step 4: Place inside the preheated oven and bake for about 30 minutes. Then, turn the chicken pieces and continue baking for another 30 minutes until no longer pink and the juices run clear. make sure to brush with the sauce every after 10 minutes while cooking.
Per Serving: 271.9 calories; 85.2 mg cholesterol; 1282.3 mg sodium; 24.7 g protein; 19.9 g carbohydrates
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