Ingredients
¾ cup GF soy sauce
½ cup lightly packed brown sugar
2½ tbsp rice wine vinegar
1 tsp ground ginger, separated
½ tsp SIDS CRAZY SALT
¾ tsp garlic powder, separated
1 tbsp cornflour
6 boneless, skinless chicken thighs
½ tsp SIDS SALT & PEPPER
¼ cup sliced spring onions
1 tsp sesame seeds
Directions
Preheat the oven to 190°C and have ready a greased 33x22 cm pan.
Add the soy sauce, brown sugar, rice wine vinegar, ½ teaspoon ginger, SIDS CRAZY SALT and ½ teaspoon garlic powder to a small saucepan over medium-high heat. Stir and bring to a boil.
In a small bowl, whisk together the cornflour and 1 tablespoon of water. Pour it into the sauce and stir. Simmer and slightly thicken, 2-3 minutes, stirring occasionally.
Pat the chicken thighs dry with paper towels, and place them in the prepared casserole dish. Sprinkle evenly with the SIDS SALT & PEPPER, ½ teaspoon ginger, and ¼ teaspoon garlic powder. Rub all over to adhere.
Pour the sauce over the top. Bake for 25-30 minutes, until the chicken is cooked through.
If desired, once the chicken is cool enough to handle, slice it into thin strips, cutting against the grain. Add it back to the casserole dish and toss to coat. Top with sliced spring onions and sesame seeds, serve with fluffy white rice and enjoy!
