Ingredients
Method
- Preheat the oven to 190°C / 375°F (fan).
- Prepare the chicken: Trim excess fat from the chicken thighs and cut into bite-sized pieces. Set aside.
- Coat the chicken: In a medium bowl, combine the cornflour, salt, pepper, garlic powder, and paprika. Add the chicken pieces and toss to coat evenly.
- Add oil: Drizzle the oil over the coated chicken and stir to ensure the pieces are well covered and slightly sticky.
- Arrange for baking: Spread the chicken in a single layer in a large baking tray (or two medium trays). Ensure there's space between the pieces for better crisping. Use trays with sides at least 2.5 cm (1 inch) high.
- Bake for 15 minutes near the top of the oven.
- Make the sauce: While the chicken bakes, whisk together the rice vinegar, soy sauce, and cornflour. Stir in the chicken stock, butter, minced garlic, and honey. Set aside.
- Add the sauce: After 15 minutes, remove the tray from the oven and turn the chicken pieces. If using two trays, combine everything into one. Pour the sauce around (not directly over) the chicken.
- Return to oven: Bake for another 10–12 minutes, until the sauce is bubbling.
- Coat the chicken: Remove the tray, stir the chicken in the sauce to coat well.
- Serve: Spoon over rice, then top with chopped spring onions and chilli flakes.
Notes
Ingredient Swap: I often use boneless, skinless chicken breasts if that's what I have, but I reduce the bake time by a few minutes to keep them from drying out.
Storage Tip: This keeps beautifully in the fridge for up to three days.
I reheat it gently in a covered skillet with a tiny splash of water to loosen the sauce.
Make-
Ahead Secret: I mix the dry coating and the sauce separately the night before.
Coating the chicken right before baking keeps the crust perfect.
Common Pitfall: Don't crowd the chicken on the tray.
Giving the pieces space is my number one trick for getting those crispy edges instead of steamed chicken.
Serving Idea: While it's fantastic over rice, I love it tossed with steamed broccoli right in the sauce for a quick, complete bowl.
Equipment Note: If I'm making a double batch, I always use two trays.
Putting too much in one pan steams the chicken and the sauce won't thicken properly.
Personal Touch: Letting the sauced chicken sit for five minutes after baking helps the glossy sauce cling to every piece perfectly.