Ingredients:
- 4 Chicken legs cut into 2 pieces
- 4 tbsp soy sauce
- 1 fresh lemon juice
- 1 tsp ginger paste
- 2 tbsp oil
- 1 large onion, peeled and thinly sliced
- 30 ml /1.5 pint chicken stock
- 3 tbsp brown sugar
- 3 tbsp vinegar
- 1 teaspoon Freshly ground black pepper
Instructions:
- Clean chicken, add slits on the chicken and sprinkle with vinegar. Marinate the chicken in half of the soy sauce, lemon juice and ginger paste.
- In a bowl add the vinegar, remaining soya sauce, black pepper powder and brown sugar, stir and keep aside.
- In a pan fry the onion in oil, until deep golden brown, caramelized.
- To it add chicken and chicken stock.
- Allow the chicken to bubble briskly until sauce is reduced by half., about 20 minutes.
- Preheat the oven at 350 Fahrenheit. Add the vinegar-brown sugar mixture to the chicken, cover and cook on medium -low heat for about 15 minutes, stirring once and coating the chicken well with the sauce.
- Switch off the heat and transfer the chicken into a oven proof dish. Pour the sauce over and put it in the oven for about 10 minutes.
- Sprinkle fresh ground black pepper and serve hot with fries and salad.
