My second piece of advice is use the right piece of meat. This needs to be chicken thighs. Not breasts. Not drumsticks. Look if you get desperate, but this recipe is really at its prime with chicken thighs. They have the most flavour, don't go tough and hold their shape.
You're going to looooooooooove it. I've put it on my meal plan again, already. Early next week. I don't think anyone in my family will complain. In fact I know they will probably cheer.... I'm going to make extra for sushi too.
500 g chicken thigh fillets, skin removed
2 tb cornflour
1/2 cup white sugar
1/4 cup brown sugar
1 cup soy sauce
1/4 cup cider vinegar
2 cloves garlic, minced or finely chopped
1 tsp minced ginger
Preheat oven to 180 degrees c
In a saucepan mix the cornflour, sugars, soy sauce, vinegar, garlic and ginger together. Whisk together over a medium heat until the sugar dissolves and the sauce slightly thickens
in a small baking tray, place your thighs and pour sauce over.
Place in oven for 25 minutes, turn the chicken pieces over and return for a further 20 minutes.
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