Sticky Five Spice Chicken Thighs
What You Will Need
Ingredients
- STICKY CHICKEN THIGHS GLAZE
- 6 boneless skin-on chicken thighs
- 2 tablespoons Lee Kum Kee Hoisin Sauce
- 2 tablespoons Lee Kum Kee Gluten Free Soy Sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, thinly sliced
- 1 tablespoon grated fresh ginger
- 2 teaspoons Chinese five spice
- 1 teaspoon Lee Kum Kee Pure Sesame Oil
- GAI LAN
- 1 tablespoon neutral oil
- 2 cloves garlic, thinly sliced
- 3cm piece of ginger, peeled and sliced into matchsticks
- 2 bunches gai lan
- 1 tablespoon Lee Kum Kee Gluten Free Soy Sauce
- 1 tablespoon Lee Kum Kee Sweet Soy Sauce
- 1 teaspoon Shaoxing wine
Made with
Lee Kum Kee products
How to make it
-
Preheat the oven to 180˚C fan bake.
-
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.
-
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.
-
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