Prep 10 mins
Cook 45 mins
Do not season the chicken with any regular salt or onion salt as the oyster sauce already has plenty of sodium in it, you may need to add in more sugar to suit your taste, start with 1/2 cup and add in more, if you like spicy then add in some cayenne pepper, serve with cooked rice --- this is very good!
- 8 chicken thighs
- onion powder
- 1 (10 ounce) bottle oyster sauce
- 2 garlic cloves, minced
- 1⁄2-3⁄4 cup white sugar (or more to taste)
- 1⁄4 cup water
- Set oven to 400°F (oven rack set to lowest position).
- Lightly grease a 13 x 9-inch baking dish.
- Pat the chicken dry with paper towels.
- Season both sides of each piece of chicken with a small amount of onion powder, then pace the chicken into the baking dish facing skin side up.
- Bake uncovered for 25 minutes.
- Meanwhile in a bowl combine the oyster sauce with garlic, 1/2 cup sugar and water (taste the sauce and if it is not sweet enough for your taste then add in more sugar until you have achieved your desired sweetness taste).
- After the chicken has cooked for 25 minutes remove from oven and spoon off any fat that has accumulated in the bottom of the dish.
- Pour the oyster sauce over the chicken and turn the chicken to coat with the sauce (the chicken should remain skin-side facing up).
- Return the chicken to the oven and bake for another 20 minutes.
This was great! I used 4 leg quarters and followed the recipe a using a little less than half a cup of sugar, we love oyster sauce. Watch your chicken, the garlic bits on the top began to burn a little. I served this with sticky rice and broccoli and we all loved dinner. I did add lots of cayenne too!
I made this recipe with skinless thighs coated with a little olive oil covered with tin foil and toped with frozen green beans about 45 mins into baking and it turned out great!