Serves 1
Directions
- 1Season boneless, skinless chicken thighs with garlic powder, onion powder, pepper, salt, and sweet and smoky brown sugar on both sides.
- 2Cook the seasoned chicken in a pan for about six or seven minutes until cooked through.
- 3Remove the cooked chicken from the pan and place it on a cutting board.
- 4Cut up all the chicken into smaller pieces.
- 5While 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, some minced garlic, and some minced ginger in a pan.
- 6Whisk the sauce ingredients together and stir over medium heat until it starts to bubble.
- 7Once the sauce is bubbling, add a slurry made of three tablespoons water and one tablespoon cornstarch.
- 8Stir the slurry into the sauce until it thickens up.
- 9Add the cut-up chicken back into the thickened sauce.
- 10Cover the pan with aluminum foil or a lid and let it sit and cook until the sugar pieces burn and create crispy bits.
Ingredients
- boneless, skinless chicken thighs
- garlic powder
- onion powder
- pepper
- salt
- sweet and smoky brown sugar (Kinder's)
- 0.25 cup soy sauce
- 0.25 cup hoisin sauce
- 0.5 cup apple juice
- 0.25 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- minced garlic
- minced ginger
- 3 tablespoons water
- 1 tablespoon cornstarch
Equipment
pancutting boardwhiskaluminum foillid
Tips
- Season both sides of the chicken.
- Let the chicken cook long enough for the sugar pieces to burn for crispy bits.
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