Sticky Chinese Chicken

• 1-2tablespoonsvegetable oil
• 12chicken legs or thighs
• 3tablespoonscornstarch
• 2clovesgarlicchopped
• 1⁄2inchfresh gingerpeeled and grated
• 4green onionssliced into rounds
• ¼cuphoney
• ¼cuplight soy sauce or low-sodium soy sauce
• ¼cupdark soy saucetrue dark soy sauce should not be salty it's more for color & some flavor
• ¼cuprice wine vinegar
• ¼cupbrown sugar
• freshly ground black pepper
• 1cupcold water

Instructions

• heat up kitchen appliance to 400F/200C

• Coat the chicken within the cornflour and season chicken with a salt and pepper.

• Heat one tablespoon of oil over medium-high heat in an exceedingly massive pan. Brown the chicken on all sides. take away from the pan and place the chicken in an exceedingly baking dish and bake for quarter-hour.

• whereas the chicken is baking, begin the sauce within the same pan you brown the chicken in. If needed, add the remainder of the oil to the pan. Quickly saute the inexperienced onions, garlic, and ginger along for a couple of minute simply to melt and unleash the flavors.

• Lower the warmth and add the honey, dark soy, rice vinegar, and black pepper. combine till combined. Slowly add the water and stir to mix. combine within the refined sugar stirring till dissolved. Bring the mixture to a boil to thicken. Once thickened, take away from heat.

• once the chicken bakes for quarter-hour, pour the sauce over the chicken and coat completely.

• come the chicken to the kitchen appliance and bake another quarter-hour, turning the chicken and canopy with sauce once more if required halfway through.

• once quarter-hour, confirm the chicken is broiled through. If not, turn again, cowl with the sauce and bake till the chicken is broiled through.

• Serve and luxuriate in.