Baked Teriyaki Chicken

1 tablespoon cornstarch 
1 clove garlic, minced
1 tablespoon cold water 
½ teaspoon ground ginger
½ cup white sugar 
¼ teaspoon ground black pepper
½ cup soy sauce 
12 skinless chicken thighs
¼ cup cider vinegar 

Preheat oven to 425°

 1. In a small saucepan over low heat, combine the cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger and black pepper.  Let simmer, stirring frequently, until sauce thickens and bubbles. 

2. Place chicken pieces in a lightly greased 9x13 inch baking dish.  Brush chicken with the sauce.  Turn pieces over, and brush again.

3. 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.  Brush with sauce every 10 minutes during cooking.