The first time we tasted Chicken Teriyaki was during our US trip. It’s a Japanese dish with soy sauce and sugar as its base. Ever since we returned from our trip, I have been making it often and its one of D’s favourites. All you adventurous people, looking for a change, can try your hand at it. 
The prominent taste of this dish is sweetness. Chicken Teriyaki is one easy to make dish as it doesn’t require any stirring or frying. The original recipe was taken from Allrecipes and is a baked version. I added my own twists to it. This goes really well with fried rice.
Chicken Teriyaki
Source: My Version
Chicken- 1 kg
Sugar- 1/2 cup
Soy sauce- 1/2 cup
Vinegar- 1/4 cup
Garlic, minced- 1 clove
Ginger paste- 1 tablespoon
Chilli powder- 1 teaspoon
Cornflour- 1 tablespoon
Water- 1 tablespoon
Method
Mix the cornflour in water and keep aside. Mix the chicken with all the ingredients except the cornflour mix. You can pressure cook like I did or put all in a pan and cook till the chicken is well cooked. No need to add water. Boil the gravy, add the cornflour mixture and stir well till it thickens. Transfer to a serving plate and garnish with chopped spring onions. Enjoy!!!
looks yummmmmm… will try it soon