Ingredients
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→ Marinade
1 tablespoon honey
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon dark soy sauce or Kecap Manis
2 tablespoons brown sugar
2 cloves garlic, pureed or grated
1 inch ginger, pureed or grated
1 teaspoon Chinese Five Spice powder
Pinch of white pepper
1 teaspoon red food coloring (optional)
→ Main
300 grams chicken thighs, fatty cuts preferred
Instructions
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In a large bowl or zipper bag, whisk together honey, light soy sauce, oyster sauce, dark soy sauce or Kecap Manis, brown sugar, garlic, ginger, Chinese Five Spice powder, white pepper, and red food coloring if desired until fully combined.
Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover or seal and refrigerate for a minimum of 2 hours, ideally overnight for deeper flavor.
Remove the marinated chicken from the refrigerator and rest at room temperature for 15–20 minutes to reduce the chill. Preheat oven to 200°C.
Arrange chicken thighs on a lined baking tray, allowing space between each piece. Place in the preheated oven and bake for approximately 20 minutes or until fully cooked and slightly caramelized.
Let the baked chicken rest for 10 minutes after removal from the oven. Slice and serve warm.
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