date:Sep 23, 2013
layer. Combine ketcap manis, lemon juice, honey, garlic and ginger in a jug. Whisk with a fork. Pour over chicken. Turn to coat. Cover. Refrigerate for 1 hour, if time permits.
2. Preheat oven to 200C. Grease a roasting pan. Place chicken into roasting pan. Drizzle 2 tablespoons of marinade over chicken. Roast for 20 to 25 minutes or until crisp and cooked through. Allow to cool.
3. Transfer chicken to serving-sized airtight containers. Store in fridge until ready to pack into lunch boxes.
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