One of the most amazing Asian chicken dishes I have ever come across. Intense in flavour, but so fast and easy to prepare. MARINATING TIME: 20 min to overnight
1. You won't need all the sauce because it is very strong in flavour. Save the leftovers and use it to make fried rice! It is perfect because it is so strong in flavour so a little bit goes a long way. I used it to make a fried rice with leftover Filipino Chicken Adobo and chopped Asian greens. No other flavourings required!
2. This needs to be made with chicken thighs in order for the sauce to thicken because the oil in the chicken is required. This recipe won't work as well with chicken breast.
The best way to achieve the closest result with chicken breast is to add 2 tbsp of any oil to the sauce, take the chicken out once cooked and reduce the sauce right down to become jammy, then smear it on the breast.
3. Nutrition per serving.