1Season boneless, skinless chicken thighs with garlic powder, onion powder, pepper, salt, and Kinder's new sweet and smoky brown sugar seasoning on both sides.
2Season boneless, skinless chicken thighs with garlic powder, onion powder, pepper, salt, and Kinder's new sweet and smoky brown sugar seasoning on both sides.
3Season boneless, skinless chicken thighs with garlic powder, onion powder, pepper, salt, and Kinder's new 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 seared chicken from the pan and cut it into pieces.
8Remove the seared chicken from the pan and cut it into pieces.
9Remove the seared chicken from the pan and cut it into pieces.
10In a separate bowl, whisk together a quarter cup soy sauce, a quarter cup hoisin sauce, half a cup of apple juice, a quarter cup brown sugar, two tablespoons of rice vinegar (or apple cider vinegar), two tablespoons of ketchup, some minced garlic, and some minced ginger.
11In a separate bowl, whisk together a quarter cup soy sauce, a quarter cup hoisin sauce, half a cup of apple juice, a quarter cup brown sugar, two tablespoons of rice vinegar (or apple cider vinegar), two tablespoons of ketchup, some minced garlic, and some minced ginger.
12In a separate bowl, whisk together a quarter cup soy sauce, a quarter cup hoisin sauce, half a cup of apple juice, a quarter cup brown sugar, two tablespoons of rice vinegar (or apple cider vinegar), two tablespoons of ketchup, some minced garlic, and some minced ginger.
13Stir the sauce mixture over medium heat until it starts to bubble.
14Stir the sauce mixture over medium heat until it starts to bubble.
15Stir the sauce mixture over medium heat until it starts to bubble.
16Once the sauce is bubbling, add a slurry made of three tablespoons water and one tablespoon corn starch.
17Once the sauce is bubbling, add a slurry made of three tablespoons water and one tablespoon corn starch.
18Once the sauce is bubbling, add a slurry made of three tablespoons water and one tablespoon corn starch.
19Stir in the slurry until the sauce thickens up.
20Stir in the slurry until the sauce thickens up.
21Stir in the slurry until the sauce thickens up.
22Add the cut-up chicken back into the thickened sauce.
23Add the cut-up chicken back into the thickened sauce.
24Add the cut-up chicken back into the thickened sauce.
25Cover the pan with aluminum foil or a lid and let the chicken cook in the sauce long enough for the sugar pieces to burn and create crispy bits.
26Cover the pan with aluminum foil or a lid and let the chicken cook in the sauce long enough for the sugar pieces to burn and create crispy bits.
27Cover the pan with aluminum foil or a lid and let the chicken cook in the sauce long enough for the sugar pieces to burn and create 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 tbsp rice vinegar or apple cider vinegar
2 tbsp rice vinegar or apple cider vinegar
2 tbsp rice vinegar or apple cider vinegar
2 tbsp ketchup
2 tbsp ketchup
2 tbsp ketchup
minced garlic
minced garlic
minced garlic
minced ginger
minced ginger
minced ginger
3 tbsp water
3 tbsp water
3 tbsp water
1 tbsp corn starch
1 tbsp corn starch
1 tbsp corn starch
Equipment
pancutting boardwhiskaluminum foil or lid
Tips
Season both sides of the chicken.
Cook the chicken until nice and cooked through, about six or seven minutes.
Cut up the chicken before adding it back to the sauce.
Whisk the sauce ingredients together and stir over medium heat until it starts to bubble.
Let the chicken sit and cook in the sauce with a cover (aluminum foil or lid) to get crispy bits from the sugar.