Gluten Free Sticky Chicken in Oyster Sauce
What You Will Need
Ingredients
- 1 kg Chicken thighs
- 1 Spring onion, chopped finely to use as garnish
Marinade
- 45g Lee Kum Kee Gluten Free Panda Brand Oyster Sauce
- 2 tsp Fresh Garlic
- 85ml Water
- 45g White sugar
- 1 tbsp Sesame seeds
- 2 tsp Ginger, minced
- 2 Spring onions, chopped into batons
Made with
Lee Kum Kee products
How to make it
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Heat a lightly oiled pan over medium heat. Add the chicken and cook for approximately 5 to 7 minutes on each side, or until lightly golden and almost cooked through. While the chicken is cooking, combine all sauce ingredients in a bowl and mix well.
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Once the chicken is nearly cooked through, reduce the heat to medium low. Pour the sauce mixture into the pan and turn the chicken to coat evenly.
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Continue cooking for a further 3 to 5 minutes, turning occasionally, until the chicken is fully cooked and the sauce has reduced to a glossy coating. Take care not to overcook the chicken or let the sauce burn.
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Remove from the heat and allow the chicken to rest for 2 to 3 minutes before serving. Spoon any remaining sauce over the chicken before serving.