For my video recipe, I used 4 large chicken breasts. This recipe will also work with bone-in or boneless chicken thighs; chicken drumsticks; or even chicken party wings.
Marinating the Chicken:
First, prepare the teriyaki sauce marinade. In a small bowl or measuring cup, combine the soy sauce, water, sugar, sesame seed oil, rice vinegar, garlic and ginger. Whisk for about 30 seconds until the ingredients are well combined.
Arrange the chicken in a deep casserole tray or place into a ziplock bag (doubled!). Pour the prepared marinade over the chicken and turn until it's well coated all over. Marinate the chicken for a minimum of 1 hour, turning after 30 minutes. Ideally, I recommend marinating the chicken overnight. Once the chicken is marinated, remove it from the sauce and lightly pat dry with paper towels. Reserve the leftover marinade!
Cooking the Chicken:
Preheat the oven to 425F/218C. Preheat a large stainless steel or cast iron pan over medium-high heat and add a few tablespoons of oil. Once the pan and oil are extra hot, carefully add in the marinated chicken. For chicken breasts, fry them on each side for about 5 to 6 minutes, until well browned all over. For other cuts of chicken, do the same: fry on all sides until the outside is well browned.
Pour the remaining teriyaki sauce over the browned chicken and let the sauce come up to a simmer; simmer for 2 to 3 minutes. Transfer the chicken into the preheated oven and finish cooking in the oven. Whichever cut of meat you use, the internal temperature needs to reach 165F/74C. For smaller chicken breasts, bake for 7 to 10 minutes; for larger breasts, bake for 15 to 18 minutes. Bone-in drumsticks and chicken thighs can take 18 to 22 minutes. Boneless chicken thighs bake in approximately 6 to 8 minutes. Bone-in party wings will take approximately 10 to 12 minutes. All timing is approximate and may increase or decrease depending on size!
Adding the Sauce:
Once the chicken is done cooking, remove it from the pan onto a clean tray and bring the sauce back up to a simmer over medium heat. In a small ramekin, combine the cornstarch and water and stir to combine. Add the slurry to the sauce and whisk it in; the sauce will start to thicken immediately. Whisk the sauce for about 1 minute, then remove it from heat. Return the prepared chicken back into the pan and turn until it's well coated in the teriyaki glaze. Enjoy the chicken immediately for best flavor.