Step 1

Place soy sauce, sweet chilli sauce, oil, ginger and garlic in a shallow ceramic dish. Stir to combine. Add chicken and turn to coat. Cover and refrigerate for 4 hours or overnight, if time permits, turning once.

Step 2

Preheat oven to 200C. Line a large baking tray with baking paper. Spray a wire rack with oil and place over tray (see note). Remove chicken from marinade. Place on rack. Roast, brushing occasionally with marinade, for 30 to 35 minutes or until juices run clear when thickest part is pierced with a skewer. Serve with noodles.