A recipe from the Good Food collection.
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- Combine all the ingredients, except the oil, in a large non-metallic bowl. Cover and refrigerate for 2 hours. Transfer the mixture to a large heavy-based frying pan and bring to the boil over high heat. Reduce the heat and simmer, covered, for 30 minutes. Uncover the pan and continue cooking for 10 minutes, or until the chicken is tender. Remove the chicken from the pan and set aside. Bring the liquid back to the boil and cook over high heat for 10 minutes, or until reduced by half.
- Heat the oil in a wok or large non-stick frying pan and add the chicken in batches, cooking over medium heat for 5 minutes, or until crisp and golden. Serve the reduced sauce mixture over the chicken pieces and accompany with rice.