In a small saucepan over low heat, combine the
cornstarch, cold water, sugar, soy sauce, vinegar,
garlic, ginger and ground black pepper. Let
simmer, stirring frequently, until sauce thickens
and bubbles.
Preheat oven to 425 degrees F (220 degrees
C).Place chicken pieces in a lightly greased 9
x 13 inch baking dish. Brush chicken with the
sauce. Turn pieces over and brush again.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.
Alteration- Can also make chicken in crockpot
until meat falls off bones and remove chicken
pieces and mix with the sauce. Use extra sauce to
pour over rice. The sauce is thicker this way
rather than baking in the sauce.
I prefer the frying method where you fry chicken pieces on super hot
skillet and then add teryaki sauce at the end like they do at the
restaurant.
Originally Submitted
5/15/2015
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