Baked Teriyaki Chicken

Article first published as Baked Teriyaki Chicken on Blogcritics.
Grocery shopping with a little one can be challenging. Often times when I do grocery shop, I have to really stick with my list so that we're in and out as quickly as possible. However, when I have the luxury of walking the grocery aisles at my leisure, I like paying a visit to the bottled sauces aisle. There, I get some inspiration for recipe ideas while trying to find ways to make the bottled sauces with ingredients already in my pantry. As much as convenience is a great thing, I prefer saving some money more and will try making things from scratch if possible. At a recent shopping trip I noticed the various bottles of teriyaki sauces on the shelves and realized it's been awhile since I've made teriyaki chicken. That's when I came across this Baked Teriyaki Chicken recipe where I made the teriyaki sauce from scratch...

Believe me when I say how important it is to have a well stocked pantry! You'll be surprised to know how much you can make from scratch with the ingredients you have on hand. This teriyaki sauce is just an example and a tasty one at that. Cornstarch, water, sugar, brown sugar, black pepper, soy sauce, cider vinegar, garlic, and fresh ginger are all you need for a homemade teriyaki sauce without any preservatives, added salt or MSG. It has a beautiful color, smooth consistency and imparts such a great, rich flavor to chicken when used as a glaze. If you have any left over, use it as a marinade for other meats or as a dipping sauce!

Baked Teriyaki Chicken
recipe adapted from AllRecipes

1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup white sugar
1/2 cup brown sugar
1/2 cup soy sauce
1/4 cup cider vinegar
3 cloves garlic, minced
1/2 teaspoon fresh ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 350 degrees F (220 degrees C).

Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

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.


  1. Teriyaki is one of my all time favorite sauces. I like the idea of making my own and am definitely going to make this. Your photo is making me very hungry!

  2. this looks absolutely delicious! I always know where to go for dinner ideas!

  3. I make teriyaki chicken a lot and while I have made my own before the "Soy Vay" line is the best...I like original flavor and the one with pineapple juice in it too...Your photo looks scrumptious!

  4. I made this last night. Let me just say that I nearly flubbed this one up badly! I read the ingredients as 1 CUP of cornstarch, not 1 TBSP!! Yes, I baked my chicken in 1 cup of cornstarch! Yikes! And I never even questioned it as I was making it! Duh! But I have to say that it tasted perfectly fine and it was some of the most tender chicken I've had! I wouldn't suggest to anyone at all touse this much cornstarch because it turned into a glop of gel when it was done just sort of fell off the chicken and into the pan! LOL
    Anyway, I hope to retry this recipe soon, as I'm sure it will taste even better the way it SHOULD be cooked!

  5. I've been looking for a Curry recipe even since I visited Japan, but I can't seem to find a Japanese curry recipe anywhere! If you could try to find out how you make it and post it on your blog I would be very grateful!

  6. Oh lawd!! This is really, really good. I am a fairly good cook in a lot of different food catagories but I have never been able to cook anything Asian that was much good...until now. The "homemade" Teriyaki sauce is wonderful. I even used a store brand, low sodium soy sauce and it was great. No one in our family could believe how good it was because I have "crashed and burned" so many other times on anything Asian. I'm not sure how long you normally cook the sauce to thicken but it took me maybe 20-25 minutes or so to cook down. I then put about half of the sauce on the chicken and afer the chicken was done I poured off most of the water that had cooked out of the chicken, brushed it again and put it back in the oven for the sauce to thicken on it. I used cut up, boneless chicken breasts instead of thighs. I made rice to eat with it and spooned some of the extra sauce onto the rice before serving. This is definitely a keeper! Thank you. Gotta go check out some of your other recipes :-)