1Season boneless, skinless chicken thighs with garlic powder, onion powder, pepper, salt, and Kinder's sweet and smoky brown sugar.
2Season boneless, skinless chicken thighs with garlic powder, onion powder, pepper, salt, and Kinder's sweet and smoky brown sugar.
3Season boneless, skinless chicken thighs with garlic powder, onion powder, pepper, salt, and Kinder's sweet and smoky brown sugar.
4Flip the chicken and season the other side.
5Flip the chicken and season the other side.
6Flip the chicken and season the other side.
7Cook the seasoned chicken in a pan for about 6 or 7 minutes until cooked through.
8Cook the seasoned chicken in a pan for about 6 or 7 minutes until cooked through.
9Cook the seasoned chicken in a pan for about 6 or 7 minutes until cooked through.
10Remove the seared and cooked chicken from the pan and place it on a cutting board to cut up.
11Remove the seared and cooked chicken from the pan and place it on a cutting board to cut up.
12Remove the seared and cooked chicken from the pan and place it on a cutting board to cut up.
13Combine quarter cup soy sauce, quarter cup hoisin sauce, half a cup apple juice, quarter cup brown sugar, 2 tablespoons rice vinegar (or apple cider vinegar), 2 tablespoons ketchup, minced garlic, and minced ginger in a pan.
14Combine quarter cup soy sauce, quarter cup hoisin sauce, half a cup apple juice, quarter cup brown sugar, 2 tablespoons rice vinegar (or apple cider vinegar), 2 tablespoons ketchup, minced garlic, and minced ginger in a pan.
15Combine quarter cup soy sauce, quarter cup hoisin sauce, half a cup apple juice, quarter cup brown sugar, 2 tablespoons rice vinegar (or apple cider vinegar), 2 tablespoons ketchup, minced garlic, and minced ginger in a pan.
16Whisk the sauce ingredients together and stir over medium heat until it starts to bubble.
17Whisk the sauce ingredients together and stir over medium heat until it starts to bubble.
18Whisk the sauce ingredients together and stir over medium heat until it starts to bubble.
19Once the sauce is bubbling, add a slurry made of 3 tablespoons water and 1 tablespoon corn starch.
20Once the sauce is bubbling, add a slurry made of 3 tablespoons water and 1 tablespoon corn starch.
21Once the sauce is bubbling, add a slurry made of 3 tablespoons water and 1 tablespoon corn starch.
22Stir the slurry into the sauce until it thickens up.
23Stir the slurry into the sauce until it thickens up.
24Stir the slurry into the sauce until it thickens up.
25Add the cut-up chicken back into the thickened sauce.
26Add the cut-up chicken back into the thickened sauce.
27Add the cut-up chicken back into the thickened sauce.
28Let the chicken cook in the sauce, covered with aluminum foil or a lid, allowing sugar pieces to caramelize for crispy bits.
29Let the chicken cook in the sauce, covered with aluminum foil or a lid, allowing sugar pieces to caramelize for crispy bits.
30Let the chicken cook in the sauce, covered with aluminum foil or a lid, allowing sugar pieces to caramelize 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
Kinder's new sweet and smoky brown sugar
Kinder's new sweet and smoky brown sugar
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
2 tbsp rice vinegar
2 tbsp rice vinegar
apple cider vinegar
apple cider vinegar
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
Tips
Season both sides of the chicken.
Use apple cider vinegar as an alternative to rice vinegar.
Cook with aluminum foil or a lid to keep moisture in and allow sugar pieces to burn for crispy bits.