A perfect mixture of Indian food meeting Chinese food ❤️. I’ve known of this dish for a number of years through a work colleague but never got round to cooking it. Last night as I was cooking for myself and not really hungry I just fancied something simple which I could pick at…..problem is…..I couldn’t stop picking at these!!!

When you see the ingredients you might think this is a little strange but wow….this really works!! A simple dish with about 20 minutes of prep, once that’s done, pop it in the oven for an hour and hey presto!! You will thank me for this!!

Ingredients- 500g of chicken thighs cut into chuck size pieces, garlic powder, salt, rapeseed oil to brown the chicken, cornflower to dust the chicken, 1/4 of a cup of caster sugar, 1/4 of a cup of rice wine vinegar, 1 tbsp of ‘hot’ chilli sauce, 2 tbsp of tomato ketchup, 1/2 tbsp of dark soy, 1/4 of a cup of orange juice, salt and pepper to taste.

Heat your oven to around 170/175C. Cut your chicken thighs and place in a bowl. Add the garlic powder and salt. Add as much of the garlic powder or as little as you want depending how much you like garlic. Mix and set aside for 10 minutes. Line a baking tray with grease proof paper (this prevents a lot of washing up later 👍 you’re welcome ).

Add the sugar, chilli sauce, tomato ketchup, rice wine vinegar, dark soy, orange juice to a sauce pan. Season well and heat gently until the sugar dissolves. At this point remove it from the heat.

This was the hot chilli sauce I used. It was a new one to me but thought I’d share for your information.

Heat the rapeseed oil in a pan. Dust the chicken pieces in the cornflour and pat any excess flour off. Brown these off in small batches. Once browned place them on your lined baking tray.

Once you’ve browned the chicken drizzle the saucepan mixture over the chicken then place in the oven to roast for an hour or so. For the best results turn them during the cooking process. The sugar will caramelise along with the orange juice and give you a delightful sticky crust.

Now you will thank me for lining the roasting tray 😊.

The chicken is so moreish. I’m going to make these over and over when guests come over as they can be placed in the oven and left to do their magic.

Amazing sticky sweet and sour chicken pieces.

Thank you for reading my ramblings if you have. Recipe and inspiration taken from Dan Toombs.

Thanks.