In an 8-inch (20 cm) square glass dish, combine the brown sugar, soy sauce, ginger, garlic and sambal oelek. Season with pepper. Heat in the microwave oven for 1 to 1 1/2 minutes, stirring halfway through, or until the brown sugar has dissolved.
Add the ice cubes to the marinade mixture and stir until melted. Add the chicken and toss to coat well with the marinade. Cover and let marinate for 8 hours or overnight in the refrigerator (see note).
Strain the chicken through a sieve placed over a small pot to catch the marinade.
In a small bowl, combine the cornstarch with 1 tbsp (15 ml) of the water until smooth.
Add the remaining water to the pot of marinade. Bring to a boil. Reduce the heat to medium. Whisk in the cornstarch mixture and cook until the sauce thickens. Remove from the heat.
With the rack in the middle position, preheat the oven on broil. Line a baking sheet with foil.
Place the chicken, smooth-side up, on the baking sheet. Using a pastry brush, cover the chicken with some of the sauce. Broil for 4 minutes.
Flip the chicken over and continue to broil for 4 minutes. Flip over again and broil for another 4 minutes or until the chicken is cooked through and nicely caramelized.
Bring the remaining sauce to a boil again. Simmer for 2 minutes.
Serve the chicken in shallow bowls. Drizzle with the sauce. Serve with sushi rice and a green vegetable, if desired.
Note from Ricardo
If you’re in a hurry, you can marinate the chicken for less time. But it should be marinated for at least 1 hour.
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