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WEB TILE Sticky chicken in oyster sauce 3

STICKY CHICKEN IN OYSTER SAUCE

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    5mins

  • Cooking

    70mins

Asian Food Chicken Dinner Lunch Over 60 mins Easy Recipes

What You Will Need

Ingredients

  • 1 kg Chicken thighs
  • 1 Spring onion, chopped finely to use as garnish

Marinade

  • 255g Lee Kum Kee Panda Brand Oyster Sauce
  • 2 tsp Lee Kum Kee Minced Garlic
  • 85ml Water
  • 45g White sugar
  • 1 tbsp Sesame seeds
  • 2 tsp Ginger, minced
  • 2 Spring onions, chopped into batons

Made with
Lee Kum Kee products

PANDA OS 510GX12- FRONT

Oyster Sauce

Panda Brand Oyster Sauce
MINCED GAR 213G - FRONT V2 copy

Cooking and Dipping Sauces

Minced Garlic

How to make it

  1. Place chicken in a lightly greased, or non-stick baking dish and cook, uncovered in a preheated oven at 180° C for 15 minutes. While that’s cooking, combine marinade in a medium bowl, mix well and set aside.

  2. Once chicken has cooked for 20 minutes, remove and increase oven temperature to 200° C. 
  3. Pour sauce over the entire dish, coat each piece and return to the oven, uncovered for another 20 - 25 minutes or until chicken is cooked through. Sauce should be thick, but not burned. Turn at least once during this second cook. Remove chicken from oven and rest for 10 minutes.
  4. Serve with rice and greens, garnish with spring onions.
  5. Tip 1: When making the marinade, put the 85ml water into empty oyster sauce bottle, and shake to get all remaining oyster sauce, then pour into marinade.
  6. Tip 2: For thicker, sticker sauce – once the chicken is rested in the liquid, remove the chicken and set aside. Heat the sauce, allowing to boil for a few minutes or until reduced to desired consistency. Add chicken back in for the final minute to reheat.