Sticky Five Spice Chicken Thighs
Ingredients
STICKY CHICKEN THIGHS GLAZE
- 6 boneless skin-on chicken thighs
- 2 tablespoons Lee Kum Kee Hoisin Sauce (gf)
- 2 tablespoons Lee Kum Kee Soy Sauce (gf)
- 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 (gf)
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 (gf)
- 1 tablespoon Lee Kum Kee Sweet Soy Sauce
- 1 teaspoon shaoxing wine
TO SERVE
- cooked medium-grain white rice
Instructions
- 1
STICKY CHICKEN THIGHS - 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.
- 3
STICKY CHICKEN THIGHS - Rest the chicken for 10 minutes before slicing.
- 4
GAI LAN - Heat the oil in a large frying pan over a low heat. Add the garlic and ginger and gently fry until aromatic.
- 5
GAI LAN - 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.
- 6
GAI LAN - Remove the lid and add the sauces and shaoxing wine. Allow the liquid to evaporate before removing from the pan.
- 7
TO SERVE - Slice the chicken and serve with cooked white rice and gailan, drizzle over any pan juices and serve with gluten-free soy sauce.
