BAKED TERIYAKI CHICKEN

BAKED TERIYAKI CHICKEN 1 tablespoon cornstarch 1/4 cup white sugar 1/4 cup soy sauce 2 tablespoons rice wine vinegar 1/2 teaspoon garlic powder or one clove minced 1/2 teaspoon ground ginger 4 chicken thighs bone in and skin on Preheat the oven to 375 degrees. In a large skillet whisk together the cornstarch, sugar, soy sauce, vinegar, garlic, ginger then turn on the heat to medium and continue whisking until the sauce thickens (about 3-4 minutes). Add the chicken thighs skin side down, move the pan to the oven, cook for 30 minutes then turn over and cook for an additional 15 minutes.