This recipe is adapted from a recipe I saw in a cooking magazine. That recipe had a simple glaze made from just Chinese sweet Chilli sauce and honey. I tried making it, but the sauce fell off the chicken and ruined the pan. It seemed like a good idea though, so I decided to create a recipe that built on the original, but with more flavor and stayed on the chicken. to resolve the issue of the sauce not sticking to the chicken, I decided a rub would be the best way to go. With the rub, there was a lot more sauce on the chicken than in the pan, but I lined the pan with non-stick foil just to be safe. The rub not only kept the sauce on, but it also added another depth of flavor. The sauce is sticky, sweet, spicy and absolutely fantastic. We have this dish a lot. As it used ingredients I keep on hand, it’s a quick and satisfying meal to throw together on busy weeknights (I recommend a chopper for the garlic and for grating the ginger, but to save on time, you can always chop them together in a mini food processor).
Winner, Winner Chicken Dinner
Chicken WingsBaked Garlic Chicken ThighsChicken CutletsOven Baked Chicken ThighsEasy Oven Fried Chicken
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