A version of this dish was the first dinner I ever cooked with my family when I was just 8 years old. I’ve updated the recipe a bit since then, but it’s still as easy as ever.
- 6 chicken thigh cutlets, bone-in
- 125 ml (½ cup) soy sauce
- 175 g (½ cup) honey
- 1 tsp sugar
- 1 orange, juice and grated rind
- 1 tsp grated ginger
- 2 star anise
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This recipe needs to be started one day in advance.
- Combine all the ingredients in a non-reactive bowl, cover and refrigerate overnight.
- Preheat the oven to 200°C.
- Remove the chicken from the marinade and place, skin -side up in a baking dish lined with baking paper. Roast for 25 minutes or until golden and cooked through.
- While the chicken is cooking, pour the marinade into a small saucepan and bring to a simmer, skimming to remove any scum that rises to the surface.
- Remove the chicken from the baking dish, pour any juices into the saucepan with the marinade and simmer until reduced to a sauce thick enough to coat the back of a spoon.
- Pour the sauce over the chicken and serve.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.