Step 1

In small microwave-safe bowl, combine soy sauce, sugar, and mirin. Heat in microwave until bubbling, about 2 minutes. Use oven mitts to remove from microwave. Use spoon to stir until sugar is dissolved. Let cool completely, about 20 minutes.

Step 2

Measure ¼ cup cooled teriyaki sauce into liquid measuring cup. Pour remaining sauce into blender jar. Add ginger and garlic. Place lid on top of blender and hold lid firmly in place with folded dish towel. Turn on blender and process mixture until smooth, about 30 seconds. Stop blender.

Step 3

Place chicken in large zipper-lock plastic bag. Wash your hands. Pour mixture from blender into bag. Press out air, seal bag, and turn to coat chicken. Refrigerate for at least 1 hour or up to 24 hours.

Step 4

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil. Set 1 cooling rack in baking sheet.

Step 5

Use tongs to remove chicken from bag and place on cooling rack set in baking sheet.

Step 6

Place baking sheet in oven and bake until chicken begins to brown on top, about 20 minutes.

Step 7

Use oven mitts to remove baking sheet from oven and place on second cooling rack (ask an adult for help). Use clean tongs to flip chicken.

Step 8

Continue to bake until chicken is well browned and beginning to char in spots, 10 to 15 minutes.

Step 9

Use oven mitts to remove baking sheet from oven and place on cooling rack. Let chicken cool for 5 minutes.

Step 10

Use clean tongs to transfer chicken to cutting board. Use chef’s knife to cut chicken crosswise (the short way) into ½-inch strips following photo, “Step-by-Step: How to Slice Chicken Thighs.” Transfer sliced chicken to serving platter. Drizzle with reserved teriyaki sauce. Serve.