My kids love teriyaki chicken! I like this baked version as it can be done indoors without the grill during the snowy, winter months. Any splatering is also contained inside the oven.
1 tbs cornstarch
1 tbs cold water
1/2 c white sugar
1/4 c brown sugar
1/2 c light soy sauce
1/4 c cider vinegar
2 tbs sesame oil
3 cloves garlic, minced
3 green onions, white part only
1 inch ginger, skin removed and grated (I usually add more for my taste)
1/4 teaspoon ground black pepper
6 full skinless chicken breasts, pounded
Preheat oven to 400 degrees F.
Mix cornstarch with water. In a small saucepan over low heat, combine cornstarch mixture, sugar, soy sauce, vinegar, sesame oil, garlic, green onions, ginger and ground black pepper. Simmer, stirring frequently, until sauce thickens and bubbles. Please taste and adjust seasonings to your liking. I like mine more gingery with a sweet tang.
Cover a baking dish with foil.
Put chicken pieces into a large ziplock bag. Flatten chicken with pounder. This is to prevent the raw chicken juices from taking over your workspace (yuk!). Place chicken pieces in dish and pour sauce over it. Turn pieces over to coat all sides.
Bake in the preheated oven for 15 minutes. Turn pieces over, and broil for another 10-15 minutes, until no longer pink and juices run clear. Brush with sauce every 5 minutes during cooking.