Teriyaki Chicken

    1 hour 30 mins

    Everyone loves this chicken when I make it for parties. You can easily halve or double the amount depending on how many people are eating.

    5454 people made this

    Serves: 6 

    • 1 tablespoon cornflour
    • 1 tablespoon cold water
    • 125g sugar
    • 60ml (1/2 cup) soya sauce
    • 4 tablespoons distilled cider vinegar
    • 1 clove garlic, finely chopped
    • 1/2 teaspoon grated ginger
    • 1/4 teaspoon white pepper
    • 12 skinless chicken thighs

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. In a small saucepan over low heat, combine the cornflour, cold water, sugar, soya sauce, vinegar, garlic, ginger and pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
    2. Preheat oven to 220 degrees C.
    3. Place chicken pieces in a lightly greased 23x33cm baking dish and brush with the sauce. Turn pieces over, and brush again.
    4. Bake for 30 minutes, brushing with sauce every 10 minutes during cooking. Turn chicken over, brush with sauce, and bake for another 30 minutes, until no longer pink and juices run clear.

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    Reviews in English (5005)


    This is a really good one!!! Definitely double the sauce. Here is what I did differently. Used lite soy sauce to cut the salt, increased the garlic, used 1 tsp. minced fresh ginger. A lot of reviewers said to half the amount of sugar but I tasted it and felt I needed to add more but not the whole amount. Since I doubled the sauce, I used 1/2 c. brown sugar and 1/4 c. white sugar. I lined my pan with heavy duty foil then poured most of the thickened sauce over bone-in thighs (skin removed) and some boneless breasts but reserved a little. Cooked, covered with foil for 30 minutes, removed foil, poured remainder of sauce over and bake another 20-30 minutes. Wow. Really good! Update: I made this again using slices of tri tip and it was great. Fantastic with salmon. I had a large fillet and basically baked it the same way but reduced the oven temp. to 375 and baked for a little less time till fish was flakey.  -  02 Mar 2006  (Review from Allrecipes US | Canada)


    Delicious! I substituted 4 boneless skinless chicken breasts and dumped all the sauce on top prior to cooking. I also used an 8x8 baking dish and cooked at 400 degrees for 35 mins. It turned out GREAT!  -  31 Aug 2003  (Review from Allrecipes US | Canada)


    Absolutely wonderful! The recipe didn't mention it, but I decided to cover the pan with foil to help keep the chicken tender. And I used lite soy sauce too. I think I may decided to line the pan with foil too the next time I make it--otherwise, you have a sticky, black mess. Delicious flavor, and the chicken was so tender. Will definitely make again.  -  22 Nov 2002  (Review from Allrecipes US | Canada)