1Season boneless, skinless chicken thighs with garlic powder, onion powder, pepper, salt, and Kinder's sweet and smoky brown sugar seasoning on both sides.
2Season boneless, skinless chicken thighs with garlic powder, onion powder, pepper, salt, and Kinder's sweet and smoky brown sugar seasoning on both sides.
3Season boneless, skinless chicken thighs with garlic powder, onion powder, pepper, salt, and Kinder's 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 place it on a cutting board to cut into pieces.
8Remove the seared chicken from the pan and place it on a cutting board to cut into pieces.
9Remove the seared chicken from the pan and place it on a cutting board to cut into pieces.
10While the chicken is being cut, prepare the sauce by combining 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, minced garlic, and minced ginger.
11While the chicken is being cut, prepare the sauce by combining 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, minced garlic, and minced ginger.
12While the chicken is being cut, prepare the sauce by combining 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, minced garlic, and minced ginger.
13Whisk the sauce ingredients together and stir over medium heat until it starts to bubble.
14Whisk the sauce ingredients together and stir over medium heat until it starts to bubble.
15Whisk the sauce ingredients together and stir over medium heat until it starts to bubble.
16Once the sauce is bubbling, add a slurry made of three tablespoons water and one tablespoon cornstarch, then stir until it thickens.
17Once the sauce is bubbling, add a slurry made of three tablespoons water and one tablespoon cornstarch, then stir until it thickens.
18Once the sauce is bubbling, add a slurry made of three tablespoons water and one tablespoon cornstarch, then stir until it thickens.
19Add the cut chicken back into the thickened sauce.
20Add the cut chicken back into the thickened sauce.
21Add the cut chicken back into the thickened sauce.
22Cover the pan with aluminum foil or a lid and let it cook to allow sugar pieces to burn on for crispy bits.
23Cover the pan with aluminum foil or a lid and let it cook to allow sugar pieces to burn on for crispy bits.
24Cover the pan with aluminum foil or a lid and let it cook to allow sugar pieces to burn on 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 sweet and smoky brown sugar seasoning
Kinder's sweet and smoky brown sugar seasoning
Kinder's 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 cornstarch
1 tablespoon cornstarch
1 tablespoon cornstarch
Equipment
pancutting boardwhiskaluminum foil
Tips
Make sure to season both sides of the chicken.
Use apple cider vinegar as an alternative to rice vinegar.
Cook until all the little sugar pieces burn on to get crispy bits.