3 tablespoons cornstarch
3 tablespoons cold water
1-1/2 cups white sugar
1-1/2 cups soy sauce
3/4 cup cider vinegar
3 cloves garlic, minced
1-1/2 teaspoons ground ginger3/4 teaspoon ground black pepper
12 skinless chicken thighs
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
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The way I make this is I mix everything in a bowl and put it in my pressure cooker for about 30-45 minutes and be done with it. I also put how much of the sauce I make so I know that all the chicken is covered in the pressure cooker and there is extra sauce for rice and leftover chicken. This is always a family favorite but I don't make it a whole lot due to me feeling like I am not feeding my family a healthy meal with the sugar in the sauce....but oh man is it soo good!
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