½ cup (125 ml) soy sauce
3 Tbsp (45 ml) rice wine vinegar
2 Tbsp (30 ml) honey
1 tsp (5 ml) dried chilli flakes
2 anchovy fillets
1 Tbsp (15 ml) tahini
5 cm piece fresh stem ginger, finely grated
5 cloves garlic, crushed
2 tsp (10 ml) sesame oil
12 deboned chicken thighs
1 packet (200 g) rice noodles
black sesame seeds to garnish
Preheat the oven to 150 °C.
- Combine all the ingredients, except for the chicken, noodles and sesame seeds, in a large casserole or deep baking tray. Arrange the chicken on top. Brush the top of the chicken with some of the sauce.
- Bake for 1½ hours, or until the chicken is cooked through and the skin is crispy.
- Soak the rice noodles in hot water as per the packet instructions. Drain, then stir through the pan juices to coat.
- Serve the chicken and noodles with the cucumber salad. Scatter with the sesame seeds.
Quick to make and perfectly complements the chicken.
1/2 cup (125 ml) rice wine vinegar
2 Tbsp (30 ml) soy sauce
2 tsp (10 ml) sugar
2 spring onions, sliced
Halve the cucumber lengthwise, then scoop out the seeds with a teaspoon. Cut into slices and pat dry with a paper towel.
Mix together the vinegar, soy sauce and sugar. Stir until the sugar has dissolved. Add to the cucumber along with the spring onions.