2 tablespoons corn starch

2 tablespoons cold water

1/4 cup white sugar

1/2 cup brown sugar

1 cup soy sauce

1/2 cup apple cider vinegar

2 cloves of minced garlic

1 teaspoon fresh ground ginger

1/2 teaspoon ground black pepper

2 star anise

12 chicken thighs (Boneless skinless (or with bone (or with skin)))

Heat the oven to 375 degrees. Line the bottom of a roasting pan with heavy duty aluminum foil. Place chicken on foil.

 

In a saucepan over low heat, combine the soy sauce, vinegar, garlic, ginger, cold water, sugars, corn starch, star anise and pepper.  Let simmer, stirring frequently until the sauce thickens and bubbles (roughly 30 minutes).

 

Brush both sides of the chicken with the sauce - use about half of the sauce.  Leave the other half of the sauce in the pan and leave over low heat. (I usually cook the first part with the bottom part up and then flip for the second half so they finish with the top part up).

 

Cover roasting pan with the foil.  Bake for 30 minutes.  Uncover, turn the pieces over and brush with the rest of the sauce.  Bake for another 20-30 minutes.