We had the finalising of the new wardrobe (UBER EXCITED!!!) drawn up last night and the poor surveyor stayed till about 8pm. While the better half got down to the nitty gritty of how he wanted the hinges and door wraps to look like (the only wrap I know is a Christmas wrap!) – I sneaked off into the kitchen to get dinner started. We bought some chicken over the weekend and I decided to make my favourite dish – Baked Teriyaki Chicken. The better half says this is the best thing I make – and I love it so, Baked Teriyaki Chicken it was! Cooks in the oven for 1 hour (prep time takes about half and hour depending on how fast you are at peeling and cutting stuff!!)
Full list of ingredients;
- 8 grams cornstarch
- 15 ml cold water
- 100 grams white sugar (though I only use 80 grams – healthy living and all!)
- 120 ml light soy sauce
- 60 ml rice wine vinegar
- 1 clove garlic minced (more if you like garlic – but be sure to up the ginger too or else you will have an imbalance)
- 1 tbsp ground fresh ginger (again, more if you like but don’t forget to up the garlic too if you do this!)
- 1 tbsp ground black pepper
- 800 grams chicken thighs (you can have it skinless/skin on or other cuts of chicken if you like)
Take the garlic and ginger and mince together – its up to you if you want to keep it with little bits or go totally smooth. We like to have bits in as the better half loves the chewy-ness of the garlic and ginger.
Weigh out 8 grams of cornstarch and mix the 15ml of cold water to for a paste, like the below picture, ensure there are no lumps or bumps.
In a small saucepan over a low heat, combine mixed starch, sugar, soy sauce, vinegar, garlic, ginger and black pepper and let it simmer, stirring frequently until it thickens.
Take pieces of chicken and score across – this is to ensure that the sauce is infused into the chicken properly. Be careful not to cut yourself while scoring the chicken pieces!
Pre-heat oven to 220 deg. Place chicken pieces in lightly greased baking tray (in my case I used a glass pyrex dish). Brush chicken with Teriyaki sauce, turn over and brush the other side (don’t use all the sauce!!) Bake in the oven for 30 minutes.
For the next 30 minutes, you need to remove the chicken from oven and brush the remaining Teriyaki Sauce on both sides of chicken again, doing this every 10 minutes (three times then!)
Remove and serve with either rice, or steamed vegetables.