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chicken chicken red onion ginger chopped garlic brown sugar sugar fish sauce soy sauce rice vinegar black pepper scallions water canola oil
Viewed: 52 - Published at: 4 years agoIngredients
- 4 chicken thighs with bone and skin
- 4 chicken legs with skin
- 1/2 red onion medium, chopped
- 1 1/2 tablespoons ginger chopped
- 4 cloves garlic chopped
- 3 Thai chilis minced
- 1/2 cup brown sugar plus 1 tablespoon
- 1/4 cup sugar plus 1/2 teaspoon
- 1/4 cup fish sauce
- 2 tablespoons soy sauce
- 1 cup rice vinegar
- 1/2 teaspoon black pepper
- 1 bunch scallions chopped
- water
- canola oil
Method
- In a large bowl, whisk together the 1 tablespoon brown sugar, black pepper and 2 tablespoons soy sauce. Add the chicken, toss to coat, cover and let sit for 30 minutes. Mix the onions, ginger, garlic, half the scallions and Thai chilis in a small bowl and set aside.
- Once ready, pour both the sugars into a medium skillet over medium high heat and cook until they both begin to mix and melt, approximately 3-5 minutes. Pour 1/3 cup of water, the fish sauce and rice vinegar, along with the onions, ginger, garlic and Thai chilis. Cook another 5-7 minutes or until the sauce just begins to reduce, then remove from heat.
- In a separate, larger skillet, heat a swirl of canola oil with the 1/2 teaspoon sugar over medium high heat. Once hot, add the chicken and sear on both sides, approximately 2 minutes per side, making sure the skin has sufficiently browned.
- Pour half of the sauce in with the chicken and cook until it reduces by half. Turn the chicken over and add the remaining sauce. Cover and cook another 20-25 minutes or until done, basting the chicken occasionally and turning as necessary.
- Garnish the chicken with the remaining scallions once done.
