This is a simple meal that tastes great every single time. You can vary the ingredients – making it spicy, if you like – and it still comes out great. And you can work on other activities for thirty minutes at a time and this meal still comes out great.
- Approximately 3-4 lbs of chicken parts such as breasts and drumsticks. Rinse them off in cold water
- 3 tablespoons of oil (vegetable oil is fine)
- 5 tablespoons of soy sauce (I use low sodium Kikkomann Soy Sauce)
- 2 tablespoons of brown sugar
- 2/3 cup of water
- 2 tablespoons of chopped garlic
- 1 1/2 tablespoons of cornstarch dissolved in water
- Optional: 1 tablespoon of hot chili sauce (I like to use Sriracha Hot Chili Sauce…warning…use sparingly)
- Heat up the oil in your wok. Add the sugar and stir until it turns into an almost syrupy consistency.
- Stir in the soy sauce.
- Using a pair of tongs, grab a piece of chicken, roll it around in the sauce and place it on one side of the wok. Do this with the remaining pieces so that they have a light brown color.
- Add the water and garlic. If you like, you can add that tablespoon of hot chili sauce.
- Bring it to a boil and then turn it down to a simmer. Cover and forget.
- Total cooking time is approximately 1 hour. At least once during the cooking process, move the pieces around in the wok so that they all get a chance to be immersed in the sauce.
After about 45 minutes the meat will start to pull away from the drumsticks. That’s good! Keep it cooking…give it the full hour.
Take out the chicken parts and turn the heat back up so that the remaining sauce starts to boil. Let it boil at least 3 minutes. Then add the cornstarch/water mixture, stir till the sauce thickens and pour it over the chicken parts.
You might want to serve this with white rice so that you can pour that sauce all over the rice.