Recipe: Baked Teriyaki Chicken
Added March 2021
Ingredients
| # | Items (Dry) – A | # | Items (Wet) – B | # | Items (Others) |
| ½ cup | White Sugar | ½ cup | Soy Sauce | 12 | Skinless Chicken Thighs |
| 1 tbsp | Cornstarch | ¼ cup | Cider Vinegar | 1 | Clove Garlic, minced (optional) |
| ½ tsp | Ground Ginger (optional) | 1 tbsp | Cold Water | Oil for greasing | |
| ¼ tsp | Ground Black Pepper (optional) | ||||
Instructions
| Steps | Description | |||
| Step 1 | Small Saucepan over low heat (combine A + B + garlic) and simmer. Stir frequently until sauce thickens and bubbles. | |||
| Step 2 | Preheat oven to 425 degrees F. | |||
| Step 3 | Place chicken pieces in a lightly greased 9*13 inch baking dish. Brush with sauce. Turn pieces over and brush again. | |||
| Step 4 | Bake in preheated oven for 30 minutes. Turn pieces over and bake for another 30 minutes. Bake until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking. | |||
Cooking Tools (optional)
| # | Items | # | Items | # | Items |
| ¼ cup | Measuring Spoon | 1 | Wooden Spoon | 1 | Small Sauce Pan |
| 1 tbsp | Measuring Spoon | 2 | Silicone Brush | 1 | 9*13 inch Baking Dish |
| ¼ tsp | Measuring Spoon | 1 | Tongs | ||