Authentic Asian Sauces

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Dish Recipe two 600 x 465

Sticky Five Spice Chicken Thighs

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

    15mins

  • Cooking

    50mins

What You Will Need

Made with
Lee Kum Kee products

How to make it

  1. Preheat the oven to 180˚C fan bake.

  2. STICKY CHICKEN THIGHS:

    In a large ovenproof dish, combine the chicken and glaze ingredients. Bake for 30-35 minutes or until the chicken is cooked through and golden and crispy on top. Baste the chicken regularly with the glaze.

    Rest the chicken for 10 minutes before slicing.

  3. GAI LAN:

    Heat the oil in a large frying pan over a low heat. Add the garlic and ginger and gently fry until aromatic. Increase to a high heat and add the gai lan and 1cm of boiling water. Cover and cook for 2-3 minutes until the stems are tender. Remove the lid and add the sauces and Shaoxing wine. Allow the liquid to evaporate before removing from the pan.

  4. TO SERVE:

    Slice the chicken and serve with cooked white rice and gai lan, drizzle over any pan juices and serve with gluten-free soy sauce. 

    Cooked medium-grain white rice