Instructions
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- Preheat the oven to 220°C/200°C fan (425°F), Gas Mark 7.
- Place the chicken pieces in a bowl and sprinkle over the cornflour, then mix until it is fairly evenly coated.
- Line a large baking tray with nonstick baking paper, spray it with low calorie cooking spray, then lay the chicken pieces on the paper, leaving a gap between each one. Spray the chicken generously with low-calorie cooking spray, then place in the oven for 25 minutes or until cooked through.
- Meanwhile, make the sticky sauce. Put all the ingredients in a small pan and stir them together. Place over a low heat and cook gently, stirring occasionally, until you have a smooth, thick sauce. Allow to simmer for 10 minutes and then set aside until the chicken is ready.
- When the chicken comes out of the oven it should be tender in the middle and a little crispy on the outside, with some extra crispy edges. Pop the sauce back over the heat to reheat, then move the chicken from the baking tray into a bowl and pour over the hot, sticky sauce. Mix it thoroughly and serve with sliced spring onions scattered on top.
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