3 pounds chicken thighs
2 tablespoons butter, melted
2 tablespoons toasted sesame oil
2 tablespoons cider vinegar
2 to 4 tablespoons soy sauce
2 teaspoons hot pepper sauce
2 tablespoons mustard
1 to 2 teaspoons five spice powder
1 to 2 teaspoons garlic powder
Combine sauce ingredients. For the soy sauce, five spice powder and garlic powder use the lesser amounts and taste the sauce when it’s mixed. Add more of these ingredients if you prefer. Place the chicken thighs in a pan. Top with the sauce ingredients. Bake, uncovered, in a 350 degree oven.
If you want some sauce to put on rice, double the sauce recipe to put on the chicken. Then bake the chicken, covered instead of uncovered. To finish the sauce after the chicken is baked, remove the chicken pieces and keep warm. Put the sauce into a kettle. Skim any oil you don’t want in the sauce. (Save the oil for a white sauce or gravy another day.) Combine 2 to 3 tablespoons cornstarch with 1/2 cup cool water. Add to the sauce in the kettle and stir in. Heat till boiling and thickened. If you prefer using arrowroot instead cornstarch, stir together same amount of arrowroot and water. Before adding the arrowroot, boil the sauce ingredients and remove from the heat. Add the amount of thickening preferred.