Spicy Teriyaki Boneless Chicken Chunks - Delish!

Cassie *


With the Superbowl quickly on the horizon..I have been messing with a few idea's for my party..

These are a treat I made last year, delicious!...the family loves them.....I have also used the sauce on wings..Yum!

I was out of wings, so I made the chicken chunk version.

If you like sweet and spicy, you will love these..they are better than I ever found in any restaurant..the sauce can be used many different ways..serve the chicken and sauce over rice..such a quick and delicious way to eat chicken or even pork..

My pictures.

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★★★★★ 11 votes
4 - 6
10 Min
40 Min


2 1/2 - 3 lb
boneless, skinless chicken breasts, chunked ( or use chicken wings)
2 Tbsp
olive oil to coat chicken pieces
1 tsp
onion powder
1 tsp
garlic powder
1 tsp
season salt
1/2 tsp


1/2 c
soy sauce
3/4 c
brown sugar
1 1/2 c
1 tsp
garlic powder
3 Tbsp
corn starch
2 Tbsp
shiracha sauce
1 tsp
red pepper flakes


1Preheat oven to 400 degree F.

Liberally grease a baking pan with olive oil, or cooking spray.

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2Toss the chicken with the olive oil, in a large bowl.

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3Add the spices and mix evenly.

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4Spread the chicken out evenly onto baking pan.

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5Bake for 35 to 40 minutes or until juices run clear. Cook longer if you want the chicken crisper.

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6For the sauce.

Combine all ingredients with a whisk, in a medium sauce pan.

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7Over medium heat, bring to a boil, constantly stirring until thicken. Set aside till chicken is done.

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8In a medium bowl, toss the chicken pieces with the sauce, and serve.

About this Recipe

Course/Dish: Chicken, Poultry Appetizers
Main Ingredient: Chicken
Regional Style: Asian
Hashtags: #wings, #teriaki