Ingredients
- 8 Chicken thighs
- Salt and pepper
- Half a cup of cornflour
- Olive oil or canola spray
- 1/3 of a cup of Kecap manis/ sweet soy sauce
- 1/4 of a cup of rice wine vinegar
- 1/4 of a cup of brown sugar
- 2 tablespoons of sweet chilli sauce
- 1 tablespoon of fresh grated ginger
- Two cloves of garlic, minced
- 2 teaspoons of sesame oil
- 1/4 of a cup of water
Method
- Turn the oven onto 200°.Line of baking tray with baking paper.In a bag, combine the cornflower, salt and pepper. Add the chicken and shake.Remove the chicken from the bag and shake off the excess flour. Place on the baking tray and spray with olive oil or canola oil.Place in the oven for 20 minutes.
- To make the sauce place all the remaining ingredients in a pot and cook over medium heat. Reduce the heat once it is bubbling and cook on low heat for approximately 10 minutes, string continually.Baste the Chicken, then turn the chicken over and rebaste. Place the chicken back in the oven for a further 20 minutes.
- You should serve it immediately as it comes out of the oven. It’s nice to garnish the chicken with spring onions, peanuts or sesame seeds.You can add steamed rice and snow peas or your favourite Asian salad.
Product used in recipe
- ABC - ABC SWEET SOY SAUCE 275ml
