Teriyaki chicken

    1 hour 30 min

    Everyone loves this chicken when I make it for parties. Leftovers are delicious in an Asian-inspired wrap.

    5540 people made this

    Serves: 6 

    • 1 tablespoon cornflour
    • 1 tablespoon cold water
    • 100g (4 oz) caster sugar
    • 100ml (4 fl oz) soy sauce
    • 4 tablespoons distilled cider vinegar
    • 1 clove garlic, minced
    • 1/2 teaspoon ground 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, soy sauce, vinegar, garlic, ginger and pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
    2. Preheat oven to 220 C / Gas mark 7.
    3. Place chicken pieces in a lightly greased 23x33cm (9x13 in) 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.

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    Reviews in English (5132)


    Used different ingredients. Absolutely wonderful! The recipe didn't mention it, but I decided to cover the tin with foil to help keep the chicken tender. And I used light soy sauce too. I think I may decided to line the tin with foil too the next time I make it--otherwise, you have a sticky, black mess. Delicious flavour, and the chicken was so tender. Will definitely make again.  -  18 Jul 2008


    Used different ingredients. Delicious! I substituted 4 boneless skinless chicken breasts. It turned out GREAT!  -  18 Jul 2008


    Very tasty and easy to do! My husband loved it and think it would be just as nice cold.I will add slightly less sugar next time and will certainly be making it again.Thank You for this recipe!  -  22 Jun 2011