Prep 20 mins
Cook 1 hr
This recipe appears to be slightly different than the other ones here. It was passed on to me from a friend that spent a couple years in Hawaii. It does tend to be salty, so I omit the salt and use low sodium soy sauce. NOTE: I would NOT suggest skinless chicken breast, they are not flavorful enough.
- 2 -3 lbs boneless skinless chicken thighs
- 2 teaspoons cornstarch
- 1 cup kikoman low sodium soy sauce
- 1 cup sugar
- 1⁄2 cup cider vinegar
- 2 teaspoons salt (optional)
- 3 garlic cloves, minced
- 3 teaspoons ginger, freshly grated
- Preheat oven to 350°.
- Arrange chicken in a large baking dish, so it is all in one layer.
- Whisk together all other ingredients. Pour sauce over chicken.
- Cover with foil and bake 1 1/2 - 2 hours.
- Serve with rice.
The chicken was cooked to perfection. I think there was too much cider vinegar, for my personnal taste. But overall, it's a great dish to do. And it's so easy. Thanks Chicagoland. Made for Top Favorite 2008 tag game
Thanks for this recipe! I used all ingredients minus the chicken to whip up a sauce on the stove top. (I salvaged a not_so_good shoyu chicken recipe found on another site) I am next going to use this sauce to bake some extra thighs I have and see how they turn out. All in all though, very tasty. ps. I also didn't miss the optional salt and used low sodium kikkoman's.
It is always a great day when I come across a recipe that I can call "a new family favorite". The children loved this served over rice and along side asparagus stir-fried in sesame oil and garlic. DD actually came back for seconds - which is unusual for her. It was also a winner for its ease of preparation - I stirred up the sauce in the morning before work and threw it all together into the oven after work. I did not use the extra salt - it was salty enough for us. Thanks Chicago Chef du Jour for the focal point of a family dinner that they'll want to sit down for :)