Use chicken thighs for this recipe as when they cook they release their juices and make the sauce rich and sticky. Their skin will crisp up and the result is a fabulously tasty dish with little effort!
Slice the garlic and ginger into wafer-thin slices. Stud the chicken thighs with these – use a small knife to make incisions and while the blade is still in the chicken, slide the sliver of garlic/ginger down the blade and into the flesh, then remove the knife. You want 2 pieces of each in each thigh. This can be done up to 8 hours ahead and kept in the fridge.