Okinawa Shoyu Pork
Tokyo Fried Chicken
All the links listed above will send you to one of our scrumptious Asian themed recipes. If Asian food isn't your thing, feel free to scroll through the rest of this blog for something else.
Back to our Teriyaki chicken... Teriyaki is actually a cooking technique, where food is broiled or grilled while being basted in marinade of soy sauce, mirin, and sugar. For those of you wondering, mirin is a rice wine. We will not be using mirin today. So, now that I've blabbed your ears off, directed you to other blog entires, and schooled you on what Teriyaki is, are we ready to go cook? I am! I'll meet you all in the kitchen!
Baked Teriyaki Chicken
Makes 6 servings
You will need:
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1/2 cup white sugar
- 1/2 cup soy sauce
- 1/4 cup cider vinegar
- 1 clove garlic, minced
- 1/2 teaspoon ground 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 425 degrees.
- Place the chicken pieces in a lightly greased 9x13 inch baking dish.
- Brush the chicken with the sauce.
- Turn the pieces over, and brush again.
- Bake in the preheated oven for 30 minutes.
- Rotate the pieces once again, and bake for another 30 minutes, until no longer pink and the juices run clear.
- Brush with sauce every 10 minutes during cooking.
Now you have a delectable meal to share with your friends and family! I will be back later with a new recipe for everyone, but until then, have a great day and happy blogging to all!