Garlic and ginger caramel chicken thighs. Imagine crispy chicken coated in a succulent sticky sauce with Asian flavors. Beyond delicious.
We had this with sticky white rice and a salad. The rice is perfect for sopping up all of the sticky caramel sauce.
This chicken is pretty luxurious. The brown sugar in the sauce is perfectly balanced with the vinegar and soy sauce. The sauce is so good, I could imagine doubling it.
Garlic and Ginger Caramel Chicken Thighs
Adapted from Bon Appetit, October, 2013, serves four
2 1/2 pounds chicken thighs
2 tbsp vegetable oil
8 peeled garlic cloves
1/2 cup water
1/3 cup packed light brown sugar
1/4 cup rice vinegar
2 - 1/4 inch slices of peeled ginger
1 cup chicken broth
1/4 cup soy sauce
2 scallions, thinly sliced
- Season the chicken pieces with Kosher salt on both sides.
- In a large heavy pot with a wide bottom, such as a Dutch oven, heat the oil over medium high heat.
- Cook the chicken in batches, about 8 minutes per side, until crispy. Transfer the pieces to a plate.
- Add the garlic to the pot and cook, stirring constantly, for about 2 minutes. Transfer the garlic to the plate with the chicken.
- Turn off the heat, and pour off the fat from the pan.
- Return the pan to the stove and turn the heat up to medium high. Add the water, and scrap up all of the brown bits. Add the brown sugar, and cook for about 5 minutes, until thickened.
- Add the vinegar, and stir until the crystalized sugar redissolves.
- Add the ginger, chicken broth, and soy sauce. Add the chicken, skin side up, along with the garlic. Bring the mixture to a boil. Reduce the heat and simmer for about 25 minutes, until the chicken is fully cooked. Transfer the chicken to a plate.
- Bring the sauce to a boil and cook until thick, about 8 to 10 minutes. Add the chicken back into the Dutch oven and coat with the sauce. Sprinkle with the green onions.