Teriyaki Chicken

Teriyaki Chicken


5450 people made this

About this recipe: 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.

Marian Collins

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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