Serves 1
Directions
- 1Season your chicken thighs with garlic powder, onion powder, paprika, and black pepper, making sure to cover every part.
- 2Add the chicken to a hot cast iron pan with a tablespoon of oil and brown both sides; it doesn't need to finish cooking at this point.
- 3Remove the chicken from the pan and let it rest.
- 4In a bowl, whisk together the soy sauce, hoisin, ketchup, apple juice, water, apple cider vinegar, brown sugar, grated ginger, and grated garlic until homogeneous.
- 5Pour the sauce into the pan and scrape up any fond, then let it reduce by half.
- 6While the sauce reduces, cut the chicken into bite-sized pieces.
- 7Once the sauce is reduced, add in a cornstarch slurry to thicken.
- 8Add the chicken back into the pan and let it all simmer until it comes up to temp.
Ingredients
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Paprika
- Black Pepper
- chicken thighs
- 0.33 cup soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp ketchup
- 0.5 cup apple juice
- 0.25 cup water
- 1 tbsp apple cider vinegar
- 0.33 cup light brown sugar
- 1 in grated ginger
- 3 garlic cloves
- 1 tbsp cornstarch dissolved in water
- 1 tbsp oil
Equipment
cast iron panbowlskillet
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