Ingredients
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
Directions
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 F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 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.
Here some reviews about this recipe:
This is a really good one!!! Definitely double the sauce. Here is what I did differently. Used lite soy sauce to cut the salt, increased the garlic, used 1 tsp. minced fresh ginger. A lot of reviewers said to half the amount of sugar but I tasted it and felt I needed to add more but not the whole amount. Since I doubled the sauce, I used 1/2 c. brown sugar and 1/4 c. white sugar. I lined my pan with heavy duty foil then poured most of the thickened sauce over bone-in thighs (skin removed) and some boneless breasts but reserved a little. Cooked, covered with foil for 30 minutes, removed foil, poured remainder of sauce over and bake another 20-30 minutes. Wow. Really good! Update: I made this again using slices of tri tip and it was great. Fantastic with salmon. I had a large fillet and basically baked it the same way but reduced the oven temp. to 375 and baked for a little less time till fish was flakey.
I make this recipe in a slow cooker and it is simply fantastic. I just put the chicken thighs in, cover with the sauce (exact recipe)and put it on low for at least 5 hours. The longer the chicken cooks the more savory the dish, and the chicken just falls apart (shreds) in the sauce. About an hour before I'm ready to serve I throw in some chopped green pepper, carrots, celery (or whatever vegetables I want to get rid of in the fridge), and then 20 minutes before serving I throw in a can of drained pineapple chunks. The pineapple removes the saltiness and the dish is perfect spooned over rice. Absolutely amazing! I find this recipe foolproof --today I tripled the sauce (made 20 thighs), dropped the bowl and lost most of the sauce all over myself and the floor (GOD what a mess!) and was too lazy to make more so just used whatever was left. It STILL came out perfect!! And if the sauce is too thin I just remove some from the crockpot, add a little cornstarch paste and/or Veloutine gravy thickener, microwave it till it boils and thickens and mix it back in with the rest. Too easy! Thank you for an unforgettable recipe that everyone loves!
source: allrecipes.com
