Ingredients
2 pounds boneless chicken thighs
1/2 teaspoon pepper
1 1/2 teaspoon ground ginger (fresh is good, too)
3-4 cloves garlic, finely chopped
1/2 cup cider vinegar
1/2 cup soy sauce
2 tablespoons chai tea powdered mix
1 cup boiling water
2 tablespoons cold water
2 tablespoons cornstarch
Step by step
Note: At the same time the chicken thighs are baking, start the rice in the KitchenAid® Multi-Cooker.
Preheat oven to 425 degrees.
In the KitchenAid® Electric Kettle, bring 1 cup of water to a boil. Add 2 tablespoons of chai mix; stir.
Whisk together the cornstarch and cold water; add in soy sauce, vinegar, garlic, ginger, and white and black pepper and stir. Heat in a small saucepan over low heat, adding the 1 cup of boiling chai. Let simmer, stirring frequently until sauce thickens and comes to a boil.
Wash chicken thighs and pat dry. Place on a foil-lined baking sheet. Brush the chicken with the sauce and turn the chicken thighs over; brush again.
Bake for 15 minutes; turn the pieces over and bake another 15 minutes, or until done. Brush the chicken pieces with the sauce every 10 minutes.
When the chicken is done, serve it with rice.