This chicken dish is a terrific weeknight meal. I am such a sauce person and I loved this salty-sweet sauce- as well as the pop of color (and zing) from the scallions. We ate it with white rice and roasted broccoli. This recipe was adapted from Bon Appetit.
- 2 tablespoons vegetable oil
- 10 boneless, skinless chicken thighs
- Kosher salt
- 8 garlic cloves, peeled, sliced
- ⅓ cup (packed) light brown sugar
- ¼ cup (or more) unseasoned rice vinegar
- 2 slices ¼”-thick slices peeled ginger
- 1 cup low-sodium chicken broth
- ¼ cup reduced-sodium soy sauce
- 2 scallions, thinly sliced
- Cooked white rice (for serving)
Heat oil in a large wide heavy pot over medium-high heat. Season chicken with salt and, working in 2 batches, cook until golden brown and crisp, 3-4 minutes per side; transfer to a plate. Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to plate with chicken. Pour off fat from pot.
Return pot to medium-high heat and add ½ cup water, scraping up browned bits. Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes. Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.
Add ginger, broth, and soy sauce, then add chicken, skin side up, and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, about 10-15 minutes. Transfer chicken to a plate.
Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot; turn to coat. Top with scallions and serve with rice.
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