1 tbsp cornstarch
1 tbsp cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove minced garlic
1/2 tsp ground ginger
1/4 tsp black pepper (ground)
12 chicken thighs (skinless)
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.
Preheat oven to 425 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
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.
Found here http://www.rfgkitchenrelax.blogspot.com/2014/01/baked-teriyaki-chicken.html