Oven Baked Teriyaki Chicken


600-800 g Chicken Thigh Fillets
1-2 tablespoons Juice from grated Ginger
2 tablespoons Mirin
2 tablespoons Sugar
4 tablespoons Soy Sauce
Japanese Mayonnaise
Spring Onions


Sprinkle some salt over Chicken Thigh Fillets.
Combine the juice from grated Ginger, Mirin, Sugar and Soy Sauce to make marinade. Add Chicken to the marinade and marinate for at least half an hour.
Preheat oven 220 to 230 ºC. Place chicken on an oven baking tray. Sprinkle or spray some oil over. Bake for 15 to 20 minutes or until the chicken is golden brown.
Cut chicken into bite sizes and serve with sprinkled chopped Spring Onions and Japanese Mayonnaise.

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