INGREDIENTS
- 2 ½ pounds bone-in skin-on chicken thighs
- Salt for seasoning
- 2 tablespoons vegetable oil
- 6 cloves garlic peeled and crushed with the side of a knife
- ½ cup water
- ⅓ cup brown sugar
- ¼ cup rice vinegar
- 2 slices ginger
- 1 cup low-sodium chicken broth
- ¼ cup soy sauce
- 2 tablespoons fish sauce optional
- Thinly sliced scallions and jalapeños for garnish
INSTRUCTIONS
- Season the chicken thighs with salt.2 ½ pounds bone-in skin-on chicken thighs,Salt
- Heat the oil in a 12-inch cast iron skillet over medium high heat. Add the chicken and place it in the skillet skin-side down. Cook until golden, flip the thighs, and cook until the second side is golden, about 5-6 minutes per side. Remove the chicken from the pan, place the cooked thighs in a clean bowl, and set aside.2 tablespoons vegetable oil
- To the skillet, add the garlic and cook until golden brown, about 2 minutes.6 cloves garlic
- Add the cooked garlic to the bowl with the chicken. Drain any remaining fat from the pan.
- Over medium high heat, add the water to the pan, scraping up any browned bits. Stir in the brown sugar and cook for 3-4 minutes until it thickens and darkens in color.½ cup water,⅓ cup brown sugar
- Add the vinegar and continue to stir as the mixture bubbles up. Add the ginger, broth, soy sauce, and fish sauce.¼ cup rice vinegar,2 slices ginger,1 cup low-sodium chicken broth,¼ cup soy sauce,2 tablespoons fish sauce
- Bring the mixture to a simmer and add the garlic and chicken skin-side up.
- Simmer for 20-25 minutes, until the chicken is cooked through.
- Remove the chicken and place it on a plate. Continue to simmer the sauce for 8-10 more minutes or until it thickens and coats the back of a spoon.
- Return the chicken to the pot and toss it to coat in the sauce. Garnish with scallions and jalapeños, serve, and enjoy.
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