- Chicken leg and thigh - 4
- Low sodium soy sauce - 4 tbsp
- Honey - 1 tsp
- Garlic - 8 cloves crushed
- Vinegar - 1 tsp (adjust to taste depending on the strength)
- Red pepper flakes - 1 tsp
- Crushed Black pepper - 1 tsp
- Olive Oil - 1 tbsp
- corn flour - 1 tsbp
- Chicken stock - 1 cups
Make incisions on the chicken pieces, wash and pat dry and add the marinade .
everything except the cornflour and chicken stock.
Marinate the chicken for few hours upto overnight in the refrigerator.
When you are ready to cook the chicken , Take a nonstick frying pan with lid and add the chicken and marinade and cover and cook on a medium flame for 10-15 minutes ,until the chicken is cooked and the sauce starts thickening and coating the chicken pieces.
You dont have to add any water , the marinade and the moisture the chicken gives out is enough too cook the chicken.
Remove the lid and lightly fry the chicken pieces in the same oil/fat that is remaining in the pan , just to get a colour on it - you are not deep frying it.
Do it on a medium low flame . Remove the chicken pieces and keep warm.
Pour out any excess oil/fat remaining in the frying pan and add the chicken stock into the frying pan and scrape the bottom to make a pan sauce. Bring the sauce to a boil.
Mix the cornflour in a tablespoon of water and add 1/2 of it to the stock and cook until the sauce is thickened to your liking. If you like the sauce thicker add the rest of the cornflour mixture and simmer.
Taste for salt and seasonings and adjust if desired.
Drizzle the sauce over the chicken and serve with rice ,bread or grilled /steamed vegetable.