Baked Teriyaki Chicken
This month's recipe comes from the PCLinuxOS forum user Ramchu.
2 Tbsp Cornstarch
2 Tbsp Cold Water
3/4 Cup White Granulated Sugar
1/2 Cup Soy Sauce
3 Tbsp Cider Vinegar
1 Tsp Garlic Powder
1/2 Tsp Ground Ginger
1/2 Tsp Ground Black Pepper
10 Chicken Thighs or 6 Chicken Breasts
1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.