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About this recipe:
Everyone loves this chicken when I make it for parties. You can easily halve or double the amount depending on how many people are eating.
1 tablespoon cornflour
1 tablespoon cold water
60ml (1/2 cup) soya sauce
4 tablespoons distilled cider vinegar
1 clove garlic, finely chopped
1/2 teaspoon grated ginger
1/4 teaspoon white pepper
12 skinless chicken thighs
- In a small saucepan over low heat, combine the cornflour, cold water, sugar, soya sauce, vinegar, garlic, ginger and pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
- Preheat oven to 220 degrees C.
- Place chicken pieces in a lightly greased 23x33cm baking dish and brush with the sauce. Turn pieces over, and brush again.
- Bake for 30 minutes, brushing with sauce every 10 minutes during cooking. Turn chicken over, brush with sauce, and bake for another 30 minutes, until no longer pink and juices run clear.
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