- 6
Ingredients
- 1 tbs cornstarch
- 1 tbs cold water
- 1/2 c. white sugar
- 1/2 c. soy sauce
- 1/4 c. cider vinegar
- 1 clove garlic, minced
- 1/2 tsp ground ginger
- 1/4 tsp black pepper
- 12 skinless chicken thighs
Preparation
Step 1
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. Preheat oven to 425 degrees. Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
Alternate cooking method: use InfraChef (Nuwave.) Bake 15 minutes on one side. 10 minutes on the other side or until no longer pink and juices run clear. Brush with sauce every 10 minutes.