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Easy and Tasty Sticky Hoisin Chicken Thighs Pan Fry Aunty Mary Cooks.
Ingredients
1 kg chicken thighs, deboned (will get about 700g meat)
Marinade
3 Tbsp sugar
3 Tbsp hoisin sauce (I use LEE KUM KEE brand)
2 Tbsp soya sauce
1 Tbsp dark soya sauce
1 Tbsp Shaoxing wine (Chinese cooking wine)
1 big bulb garlic, peel and chop
Note:
1. Chicken thighs is best for this dish. It’s tender and moist.
2. Best not to remove the skin. It adds a lot of flavour.
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