Chicken Teriyaki


1 tablespoon of cornflour
1 tablespoon of cold water
8 heap tablespoons of brown sugar
½ cup soy sauce
4 tablespoons of distilled cider vinegar
1 clove garlic, finely chopped
1/2 teaspoon of grated ginger
1/4 teaspoon of white pepper
4 chicken thighs
This is an alternative way of preparing Chicken Teriyaki without the need to use Sake or Mirin. Also known as the Halal way of making it. Have fun!


1.In a small saucepan over low heat, combine the cornflour, cold water, sugar, soya sauce, vinegar, garlic, ginger and pepper.
2.Let simmer, stirring frequently, until sauce thickens and bubbles.
3.Preheat oven to 220 degrees C.
4.Place chicken pieces in a lightly greased 23x33cm baking dish and brush with the sauce.
5.Turn pieces over, and brush again.
6.Bake for 30 minutes, brushing with sauce every 10 minutes during cooking.
7.Turn chicken over, brush with sauce, and bake for another 30 minutes, until no longer pink and juices run clear.

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