Baked Teriyaki Chicken


1 tablespoon of cornstarch
1 tablespoon of cold water
½ cup white sugar
½ cup soy sauce
¼ cup vinegar juice
1 minced garlic clove
½ teaspoon ground ginger
eas 1 teaspoon of black pepper
12 chicken thighs without skin

Step 1
In a small saucepan, over low heat, mix the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger, and ground black pepper. Let it simmer, stirring repeatedly, until the sauce and the bubbles become thickened.

Step 2
Preheat the oven to 425 ° F (220 ° C).

Step 3
Place the chicken pieces in a greased baking dish measuring 9 x 13 inches, greased a little. Grease the chicken with the sauce. Turn the pieces and rub them again.

Step 4
Bake in the preheated oven for 30 minutes. Turn the pieces over and bake them for another 30 minutes, until the juices and juices fade. Clean with the sauce every 10 minutes while cooking.

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