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Sticky Asian chicken thighs


Chicken thighs

Ingredients 9
Servings 6-8
Time 15 MIN

Ingredients

  • 160
    ml
    rice wine vinegar
  • 125
    ml
    soy sauce
  • 80
    ml
    honey
  • 45
    ml
    brown sugar
  • 60
    ml
    sesame oil
  • 4
    garlic cloves, crushed
  • 4-5
    cm
    ginger, finely grated
  • 6-8
    chicken thighs
  • 200
    g
    bok choy, quartered
 

Method

55 MIN
 

Preheat the oven to 190°C.

1 Whisk the vinegar, soy sauce, honey, brown sugar, sesame oil, garlic and ginger together in a small saucepan over medium heat and bring to the boil.

Reduce the heat and allow to simmer for about 5 minutes while stirring occasionally until the sauce thickens.

Remove from the heat and allow to cool slightly.

2 Put the chicken thighs on an ovenproof tray or baking dish.

Pour some of the sauce over the chicken until it’s evenly coated.

Put the chicken skin side down and roast for 30 minutes.

3 Turn the chicken and bake for another 15 minutes.

4 Put the oven on the grill setting. Turn the chicken skin side up and put the bok choy in between the thighs. Grill for 2-3 minutes until browned, and serve.

 

 

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