1Season boneless skinless chicken thighs with garlic powder, onion powder, pepper, salt, and sweet and smoky brown sugar seasoning on both sides.
2Season boneless skinless chicken thighs with garlic powder, onion powder, pepper, salt, and sweet and smoky brown sugar seasoning on both sides.
3Season boneless skinless chicken thighs with garlic powder, onion powder, pepper, salt, and sweet and smoky brown sugar seasoning on both sides.
4Cook the seasoned chicken in a pan for about six or seven minutes until cooked through.
5Cook the seasoned chicken in a pan for about six or seven minutes until cooked through.
6Cook the seasoned chicken in a pan for about six or seven minutes until cooked through.
7Remove the cooked chicken from the pan and cut it into pieces on a cutting board.
8Remove the cooked chicken from the pan and cut it into pieces on a cutting board.
9Remove the cooked chicken from the pan and cut it into pieces on a cutting board.
10Prepare the sauce by whisking together 1/4 cup soy sauce, 1/4 cup hoisin sauce, 1/2 cup apple juice, 1/4 cup brown sugar, 2 tablespoons rice vinegar (or apple cider vinegar), 2 tablespoons ketchup, minced garlic, and minced ginger.
11Prepare the sauce by whisking together 1/4 cup soy sauce, 1/4 cup hoisin sauce, 1/2 cup apple juice, 1/4 cup brown sugar, 2 tablespoons rice vinegar (or apple cider vinegar), 2 tablespoons ketchup, minced garlic, and minced ginger.
12Prepare the sauce by whisking together 1/4 cup soy sauce, 1/4 cup hoisin sauce, 1/2 cup apple juice, 1/4 cup brown sugar, 2 tablespoons rice vinegar (or apple cider vinegar), 2 tablespoons ketchup, minced garlic, and minced ginger.
13Stir the sauce over medium heat until it starts to bubble.
14Stir the sauce over medium heat until it starts to bubble.
15Stir the sauce over medium heat until it starts to bubble.
16Create a slurry by mixing 3 tablespoons of water with 1 tablespoon of cornstarch.
17Create a slurry by mixing 3 tablespoons of water with 1 tablespoon of cornstarch.
18Create a slurry by mixing 3 tablespoons of water with 1 tablespoon of cornstarch.
19Add the cornstarch slurry to the bubbling sauce and stir until it thickens.
20Add the cornstarch slurry to the bubbling sauce and stir until it thickens.
21Add the cornstarch slurry to the bubbling sauce and stir until it thickens.
22Add the cut chicken back into the thickened sauce.
23Add the cut chicken back into the thickened sauce.
24Add the cut chicken back into the thickened sauce.
25Cover the pan with aluminum foil or a lid and let it cook long enough for the sugar pieces to burn slightly for crispy bits.
26Cover the pan with aluminum foil or a lid and let it cook long enough for the sugar pieces to burn slightly for crispy bits.
27Cover the pan with aluminum foil or a lid and let it cook long enough for the sugar pieces to burn slightly for crispy bits.
Ingredients
boneless skinless chicken thighs
boneless skinless chicken thighs
boneless skinless chicken thighs
garlic powder
garlic powder
garlic powder
onion powder
onion powder
onion powder
pepper
pepper
pepper
salt
salt
salt
Kinder's new sweet and smoky brown sugar seasoning
Kinder's new sweet and smoky brown sugar seasoning
Kinder's new sweet and smoky brown sugar seasoning
0.25 cup soy sauce
0.25 cup soy sauce
0.25 cup soy sauce
0.25 cup hoisin sauce
0.25 cup hoisin sauce
0.25 cup hoisin sauce
0.5 cup apple juice
0.5 cup apple juice
0.5 cup apple juice
0.25 cup brown sugar
0.25 cup brown sugar
0.25 cup brown sugar
2 tablespoons rice vinegar
2 tablespoons rice vinegar
2 tablespoons rice vinegar
2 tablespoons ketchup
2 tablespoons ketchup
2 tablespoons ketchup
minced garlic
minced garlic
minced garlic
minced ginger
minced ginger
minced ginger
3 tablespoons water
3 tablespoons water
3 tablespoons water
1 tablespoon corn starch
1 tablespoon corn starch
1 tablespoon corn starch
Equipment
pancutting boardwhiskaluminum foil or lid
Tips
Make sure to season both sides of the chicken.
Use apple cider vinegar as an alternative to rice vinegar.
Cook until the sugar pieces burn slightly for crispy bits.