Soy Glazed Chicken

Ingredients

Serves 2

• 4 chicken thighs (skinless and boneless)

• 2 cloves garlic

• 1/2 inch fresh ginger

• 1/2 tsp chinese 5 spice

• 1/2 tsp smoked paprika

• 1/4 tsp chilli flakes

• 2 tbsp soy sauce

• 2 tbsp rice wine (shaoxing or mirin)

• 2 tsp seasame oil

• 1 tbsp soft brown sugar

• 4 tbsp tomato ketchup

Method

We'll start with the marinade, finely chop the garlic and ginger then add this to a bowl. Now to this add the soy, rice wine, sesame oil, spices and sugar. Everything but the ketchup and chicken.

Stir well then lay in the chicken thighs turning them to coat the outside of them all. Push these down in the marinade until they are as covered as possible, seal and put in the fridge for at least an hour but can be left overnight if needed.

Once the chicken has marinated heat a large frying pan, remove the chicken and place in the pan, reserving all the left over marinade to make a sauce later.

Cook on a medium to high heat for about 12-15 mins turning every now and again until cooked through.

Once done remove the chicken from the pan to a board and put a bit of water in the pan to help clean off any burnt marinade. Pour this away then put the pan back on the heat.

Pour the reserved marinade in the pan and add the ketchup, mix well and leave to bubble away on a medium heat for 2 mins while you slice the chicken. If you want to loosen up the sauce just add in water a tablespoon at a time until it has the consistency you want.

Serve the chicken slices on a bed of rice and pour over the hot sauce. Now just grab some chopsticks and dig in, delicious!