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Sticky Teriyaki Chicken Thighs

Here's how you make Sticky Teriyaki Chicken Thighs
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  • Servings: 5-6
  • Prep: 25m
  • Cook: 45m
    • The following recipe serves 5-6 people.

Ingredients

The ingredients are:
  • 3 1/2 to 4 1/2 pounds chicken thighs (bone-in, 10-12 thighs)
  • FOR SAUCE
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup granulated sugar (white)
  • 1/2 cup soy sauce
  • 4 tablespoons cider vinegar
  • 2 garlic cloves (minced)
  • 1/2 teaspoon ground ginger
  • Hot sauce (to taste)
  • Pepper (to taste)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a small saucepan over low heat, combine the sauce ingredients, simmer, stirring until sauce thickens and bubbles.

  • FOR THE SKILLET COOKING

  • Step 2: Heat some oil in a large skillet over medium heat. Add thighs and brown on both sides. Pour the sauce over and cook for 40-45 minutes or until the chicken is cooked.

  • FOR THE OVEN COOKING

  • Step 3: Place the browned thighs in a very well greased 13x9 pan (I use a foil disposable pan so there is no clean-up). Pour the sauce over. Oven bake in a preheated 375 oven for 45 minutes or until the chicken is tender.

  • Step 4: Serve with cooked rice.

We hope you enjoy this recipe!

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