Sticky Asian chicken thighs

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Chicken thighs
Chicken thighs

Preheat the oven to 190°C.

1 Whisk the vinegar, soy sauce, honey, brown sugar, sesame oil, garlic and ginger together in a small saucepan over medium heat and bring to the boil.

Reduce the heat and allow to simmer for about 5 minutes while stirring occasionally until the sauce thickens.

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