Teriyaki Chicken

1/2 cup sugar
1 Tbsp. cornstarch
1/2 tsp. ground ginger
1/4 tsp. pepper
1 clove garlic, minced
1/2 cup soy sauce
1/4 cup cider vinegar
1 Tbsp. water
12 boneless, skinless chicken thighs

Combine the dry ingredients in a small saucepan. In a measuring cup, combine the soy sauce, vinegar, garlic and water. Add the soy sauce mixture to the dry ingredients in the saucepan and cook over medium heat, whisking occasionally, until the sauce is thickened and bubbly. Place the chicken thighs in a glass or ceramic baking dish. Pour the sauce over the chicken. Bake at 400 for 45 minutes, turning the chicken after 15 minutes, and back again after an additional 15 minutes.