Ingredients
Kosher for Pesach Sticky Asian Chicken
6 chicken thighs
6 chicken legs
About 10 chicken wings
2-3 tablespoons oil
4 cloves of garlic roughly chopped
1 small green chili finely chopped
About 1 tablespoon freshly grated ginger
1 cup sweet chili sauce
½ cup apple juice
1 tablespoon red wine vinegar
½ teaspoon salt
How to do it
1. Preheat the oven to 200°C (400°F).
2. Line a large roasting pan with baking paper and place the chicken pieces evenly on the tray. Roast chicken for 40-50 minutes, until it’s golden in color. Remove the chicken and transfer the pieces onto a clean tray lined with baking paper. (You can also just pour the fat off and reuse the pan, but I found it easier to just transfer the chicken into a clean pan and let the fat cool for easier disposal – never pour hot oil down the sink as it clogs the drain.)
3. While the chicken is cooking, in a saucepan, heat the oil and cook the garlic, ginger and chili it’s all soft (about 2-3 minutes). Add the sweet chili sauce, apple juice, vinegar and salt. Stir together, bring to the boil, reduce the heat and cook over medium heat for about 2-3 minutes.
4. Pour the sauce over the chicken pieces, turning them to make sure they’re all coated, and return to the oven. Cook for another 30-40 minutes or until the chicken pieces start getting dark and sticky. Turn the chicken every 10-15 minutes for even color.
Serves about 6-8. You can serve with extra sweet chili sauce if the pieces are a little dry.
