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From Scratch Teriyaki Chicken


Rate this recipe 4.5/5 (17 Votes)


  • 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


Level of difficulty Average
Cost Average budget


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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