Ingredients
Equipment
Method
- In a small bowl, whisk together the soy sauce, brown sugar, chili paste, garlic, and ginger. Ensure the sugar dissolves completely to create a smooth marinade. This mixture is the heart of your dish, so don’t rush this step!
- Next, take your chicken and cut it horizontally in half to create thinner pieces. This ensures the marinade penetrates well and cooks evenly. Place the cut chicken in a large freezer bag.
- Pour half of the marinade into the bag with the chicken, ensuring each piece is well-coated. Reserve the other half for later. Seal the bag, removing as much air as possible, and place it in the fridge to marinate for at least 6 to 24 hours. The longer, the better!
- When you’re ready to cook, preheat your oven to broil. This high heat will help caramelize the sugars in the marinade, giving your chicken that lovely sticky finish.
- Line a large baking sheet with aluminum foil for easy cleanup and arrange the marinated chicken on the sheet. Make sure to leave space between each piece for even cooking.
- Broil the chicken for 4 to 5 minutes on each side. You’ll know it’s done when the inside is no longer pink and the juices run clear. Keep an eye on it to prevent burning!
- While the chicken is broiling, pour the reserved marinade into a medium saucepan. Cook over medium heat for about 3 to 4 minutes, stirring occasionally, until it thickens slightly and reduces. This will become your glorious sauce!
- Remove the saucepan from heat and set it aside. Once the chicken is cooked, drizzle it with the thickened sauce for added flavor. Make sure to coat it well!
- Finally, garnish with chopped green onions or parsley for a fresh touch. Serve immediately and enjoy every sticky bite!
Notes
Mary recommends using at least 3 tablespoons of chili paste to truly make this a sweet and spicy flavor combo. You can go up to 6 tablespoons, depending on your preferences.
I halved the recipe for our family but feel free to use full amounts, as stated in the cookbook.