What do you need?

  • 600 g chicken thigh fillets
  • 75 ml soy sauce with lower salt content
  • 1 can of coconut milk
  • 150 ml cider vinegar
  • 2 tbs dark soy sauce
  • 4 garlic cloves, peeled
  • 2 dried bay leaves
  • 2 tsp black pepper
  • 800 g Belgian fries

How do you prepare it?

  1. Put the chicken thigh fillets in a bowl and cover with the soy sauce. Leave to marinade in the fridge for 30 minutes.
  2. Heat a non-stick pan, scrape the excess marinade from the chicken and fry the chicken until golden brown on all sides in ± 8 minutes.
  3. Meanwhile, add the coconut milk, cider vinegar, soy sauce, garlic bay leaves and pepper to the marinade. Mix well.
  4. Glaze the pan with the marinade, bring to the boil, turn down the heat and simmer for 15 minutes. Add the chicken and simmer for another 15 minutes.
  5.  Remove the chicken from the sauce and keep warm. Let the sauce thicken in 5 to 10 minutes.
  6. Prepare the Belgian fries according to the instructions on the packaging OR deep fry the Belgian fries± 5 minutes until golden brown at 170 °C.
  7. Serve the chicken with Belgian fries.