Adam Liaw's rice malt and soy baked chicken
If you want to freshen a recipe up in an easy way, substituting a single ingredient can really change your perspective. Here, using rice malt or golden syrup instead of honey adds complexity to the finished dish.
Ingredients
8 chicken thigh cutlets, skin-on and bone-in
2 tbsp dark soy sauce
½ cup soy sauce
½ cup rice malt syrup or golden syrup
freshly ground black pepper, to season
Method
1. Heat your oven to 200C fan-forced (220C conventional). Brush the dark soy sauce all over the chicken cutlets and place them in a baking tray lined with baking paper. Drizzle over the soy sauce and rice malt syrup (or golden syrup) and bake for 40 minutes until the chicken is cooked. Remove the chicken to a plate to rest.
2. Tip the contents of the tray into a small saucepan and bring to a simmer. Simmer until the sauce reduces to a thick glaze. Pour the glaze over the chicken and grind over lots and lots of black pepper.
Adam's tip Baking paper in the base of a roasting pan can save a lot of cleaning up, but you don't need to throw it away after one use; just wipe it down and use it again, even if a little browned.
Also try Adam Liaw's stir-fried squid with black pepper and coriander
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/adam-liaws-rice-malt-and-soy-baked-chicken-20220719-h255pj.html