This one happened on a night when I wanted something cozy, sweet, salty, and comforting, but also didn’t want to babysit a pan. I had chicken. I had soy sauce. I had a vague memory of teriyaki being amazing.
So I turned on the oven, probably forgot to preheat it for a minute, and decided to let baking do the heavy lifting. The smell alone was enough to make me stand in the kitchen pretending I was “cleaning” while actually just waiting for it to be done.
Sticky, glossy sauce bubbling around the chicken, ginger and garlic doing their thing. It felt like takeout energy with couch-and-sweatpants effort.
Why I Keep Making This Dish (The Real Reasons)
- Sauce Is the Star: I could honestly eat it with a spoon.
- Hands-Off Cooking: The oven does the work while I wander.
- Sweet-Salty Balance: It hits every craving at once.
- Meal Prep Friendly: It reheats like a champ.
- Smells Like a Win: The kitchen instantly feels warm and comforting.
- Hard to Mess Up: Even overbaked a little, it’s still good.
- Takeout Vibes at Home: Without the delivery fee.
Tips I Learned the Hard Way
- Dry the Chicken First: Wet chicken means watered-down sauce.
- Whisk the Cornstarch Well: Lumps are not cute.
- Simmer the Sauce Fully: It thickens more than you think.
- Don’t Skip the Ginger: It’s the soul of the flavor.
- Watch the Sugar: It can burn if you crank the heat.
- Flip Once While Baking: Helps coat everything evenly.
- Use a Thermometer If You Have One: Dry chicken is a heartbreak.
Variations You Can Mess Around With
- Honey Swap: Use honey instead of sugar.
- Pineapple Add-In: Sweet and tropical.
- Spicy Version: More red pepper flakes or sriracha.
- Thighs Instead of Breasts: Juicier and forgiving.
- Garlic Overload: Because garlic is never wrong.
- Orange Zest: Adds brightness.
- Air Fryer Experiment: Smaller pieces work great.
How To Make Baked Teriyaki Chicken?
Ingredients
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 cup low-sodium soy sauce
- 1/2 cup white sugar
- 1/4 cup mirin
- 4 teaspoons fresh grated ginger
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 4 skinless, boneless chicken breasts
Instructions
Step 1:
Preheat the oven to 400°F.
Step 2:
In a small bowl, whisk the cornstarch and water together until smooth. Set aside.
Step 3:
In a saucepan over medium heat, combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes. Bring it to a gentle simmer.
Step 4:
Slowly whisk in the cornstarch mixture. Let the sauce come to a boil, then reduce heat and simmer, stirring often, until thick and glossy, about 10 minutes.
Step 5:
Pat the chicken dry and place it in a baking dish. Pour the thickened sauce over the chicken, turning to coat all sides.
Step 6:
Bake for 25 to 30 minutes, until the chicken is cooked through and reaches 165°F inside. Spoon sauce over the top once or twice while it bakes.
Baked Teriyaki Chicken Recipe
Ingredients
Method
- Preheat the oven to 400°F.
- In a small bowl, whisk the cornstarch and water together until smooth. Set aside.
- In a saucepan over medium heat, combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes. Bring it to a gentle simmer.
- Slowly whisk in the cornstarch mixture. Let the sauce come to a boil, then reduce heat and simmer, stirring often, until thick and glossy, about 10 minutes.
- Pat the chicken dry and place it in a baking dish. Pour the thickened sauce over the chicken, turning to coat all sides.
- Bake for 25 to 30 minutes, until the chicken is cooked through and reaches 165°F inside. Spoon sauce over the top once or twice while it bakes.
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 315 kcal |
| Carbohydrates | 40 gm |
| Fat | 3 gm |
| Protein | 28 gm |
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive
How I Like to Serve This
- Over white rice that soaks up everything.
- With steamed broccoli on the side.
- In meal prep containers for the week.
- Sliced in a bowl with noodles.
- With sesame seeds sprinkled on top.
- Straight from the pan when no one’s watching.
Storage, Leftovers, and Next-Day Thoughts
- Fridge Friendly: Keeps well for 3 to 4 days.
- Reheat Gently: Microwave or stovetop with extra sauce.
- Sauce Thickens More: Add a splash of water.
- Great Cold Too: Not traditional, but I’ve done it.
- Freezer Safe: Chicken and sauce freeze surprisingly well.
FAQs (Real Questions People Actually Ask)
Can I use chicken thighs?
Yes, and they stay even juicier.
Is mirin necessary?
It adds depth, but you can sub rice vinegar with a little extra sugar.
Can I make the sauce ahead?
Definitely. It keeps in the fridge for about a week.
Is this very sweet?
Balanced sweet, not candy sweet.
Can I grill it instead?
Yes, just brush with sauce and watch closely.
Why low-sodium soy sauce?
Regular can make it too salty fast.
Can I double the sauce?
You should. You’ll want extra.
