Instructions:
Marinate the Chicken: 1οΈβ£ In a bowl, combine soy sauce, brown sugar, mirin, rice vinegar, minced garlic, and grated ginger. Whisk until the sugar dissolves π―.
2οΈβ£ Place chicken thighs in a resealable bag or shallow dish, then pour the marinade over them. Seal or cover and refrigerate for at least 1 hour (or overnight for more flavor) π.
Bake the Chicken: 3οΈβ£ Preheat oven to 375Β°F (190Β°C) π₯. Remove chicken from marinade and arrange in a baking dish. Set aside the marinade for later use.
4οΈβ£ Bake chicken for 25-30 minutes, until the internal temperature reaches 165Β°F (75Β°C) π‘οΈ.
Prepare the Sauce: 5οΈβ£ While chicken bakes, pour reserved marinade into a saucepan. Bring to a boil, then reduce to a simmer π₯.
6οΈβ£ Mix cornstarch and water to form a slurry, then stir it into the simmering marinade until the sauce thickens π².
Serve and Enjoy: 7οΈβ£ Drizzle the teriyaki sauce over the baked chicken π. Garnish with sesame seeds and chopped green onions for a vibrant finish π±.
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