This recipe makes the best teriyaki baked chicken ever! Tender and tender chicken breasts cooked in a very easy homemade teriyaki sauce with simple ingredients. The only baked teriyaki chicken recipe you’ll ever need!
This is. My favorite chicken teriyaki recipe. I am glad to share this recipe with you today! If you are looking for the perfect chicken teriyaki recipe you can prepare it at home in a few minutes and with no extraneous ingredients, stop looking for friends, that’s it.
I’m totally obsessed with the sauce in this chicken, it’s delicious and savory with the perfect balance between sweet and salty and a little bit of heat. I can eat this sauce on something electronic.
Can you bake chicken in teriyaki sauce?
Yeah !! You definitely can. Simply arrange chicken breasts or chicken thighs in a single layer on the bottom of a lightly greased baking dish or crunchy baking tray and preheat the oven to 400 degrees. Pour half of the teriyaki sauce over the chicken. Use a fork or tongs to stir the chicken several times to coat it with the sauce, and cover the skillet with aluminum foil. Baking for 21-26 minutes, until chicken is tender. Drain pan from excess liquid, & pour the rest of teriyaki sauce over chicken & serving .
* Ingredients :
° 1 tablespoon cornstarch
° 1 tablespoon cold water
° 1/2 cup white sugar
° 1/2 cup soy sauce
° 1/4 cup vinegar juice
° 1 clove of minced garlic
° 1/2 teaspoon ground ginger
° 1/4 teaspoon ground black pepper
° 12 skinned chicken thighs
* Directions :
In a small saucepan over low heat, mix cornstarch, cold water, sugar and soy sauce.
Vinegar, garlic, ginger and ground black pepper. Leave on low heat, stirring constantly, until the sauce
Thickens and pops.
Pr-eheat oven to 425 ° F (220 ° C).
Place the chicken pieces on a 9 x 13-inch baking tray lightly greased. Brush the chicken with the sauce.
Bake in preheated oven about 31 min . Turnning pieces over also bake for another 31 min , until the pink is gone and the juices are clear. Brush them with sauce every 10 minutes while cooking.