Baked Chicken Teriyaki

Rob and I will literally fight over these leftovers.  Not kidding.  There's been no bloodshed yet but there's usually a nonchalant race to the kitchen to see who can their lunch together first.

Baked Chicken Teriyaki
Recipe from AllRecipes

1 tbsp cornstarch
1 tbsp cold water
1/2 cup white sugar
1/2 cup low-sodium soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 tsp ground ginger
1/4 tsp freshly ground black pepper
12 boneless, skinless chicken thighs 

1.  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. 

Today's cast of characters

2.  Preheat oven to 425 degrees. 

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

4.  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. Brush with sauce every 10 minutes during cooking. 

Yes, this is a dish that takes a while and you kinda need to babysit.  I'm sorry.  But it's SO WORTH IT!  The frequent basting helps the sauce to slowly penetrate into the chicken and creates this sort of shell that's sweet but salty and tangy and just all around good.  The chicken pieces will literally fall apart as you scoop them out of the pan.  And the sauce?  It thickens into a syrup and a little extra on the chicken and rice is absolute heaven!!