Servings: 4
Calories: 212kcal
Equipment
- Large bowl
Ingredients
- 5 pounds chicken thighs
- 3 tablespoon water
- 3 tablespoon flour
- 1 cup Aloha shoyu
- 2 1/2 tablespoon Lea & Perrins Worcestershire sauce
- 3/4 cup sugar
- 2 1/2 tablespoon apple cider vinegar
- 1/2 teaspoon black pepper
- 1 1/2 teaspoon minced garlic
- 1 oz peeled ginger
Instructions
- In a large bowl, combine all the marinade ingredients (Aloha shoyu, Worcestershire sauce, sugar, apple cider vinegar, black pepper, garlic, and ginger) and mix until everything is evenly combined.
- Add the chicken thighs to the marinade and turn them to coat with it. Cover the bowl with plastic wrap and place it in the refrigerator for at least 4 hours or overnight.
- Preheat the oven to 375°F. Remove the chicken from the marinade and lightly dredge each piece in flour. Place the chicken on a greased baking sheet in an even layer.
- Bake for 30 minutes or until cooked through and golden brown. Serve hot with steamed white rice or macaroni salad.
Video
Notes
- Make sure to marinate the chicken for at least 4 hours or overnight for optimal flavor.
- You can also cook the chicken in a skillet over medium heat instead of baking it. Just make sure to turn the chicken often and add a few tablespoons of water halfway through cooking to prevent it from drying out.
- If you want to make the dish spicier, add a few dashes of hot sauce or Sriracha to the marinade.
- Feel free to experiment with other ingredients such as soy sauce, honey, or pineapple juice for added flavor.
Nutrition
Calories: 212kcal
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