This would be great with Yakisoba noodles, white, or brown rice. Yum!
2 tablespoon cornstarch
2 tablespoon cold water
1 cup white sugar
1 cup soy sauce
1/4 cup cider vinegar
2 clove garlic, minced
2 teaspoon ground ginger
1/2 teaspoon ground black pepper
12 skinless chicken thighs or 6 breasts
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. Pour sauce over chicken.
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.