Community Pick
Chicken Thigh Spareribs(well, sort of, lol)
photo by jenpalombi
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 8 skinless chicken thighs (I use boneless)
- 1⁄2 cup water
- 1⁄3 cup low sodium soy sauce
- 1⁄3 cup brown sugar, firmly packed
- 1⁄4 cup white wine or 1/4 cup apple juice
- 2 tablespoons ketchup
- 1 tablespoon cider vinegar
- 2 cloves garlic, minced
- 1⁄2 teaspoon crushed red pepper flakes, more to taste
- 1⁄4 teaspoon ground ginger
- 1 tablespoon cornstarch
- 1 tablespoon water
directions
- In a large skillet, heat oil.
- Add chicken and brown on both sides, for about 6-7 minutes.
- Set aside cornstarch and the 1 tbsp water.
- In a mixing bowl, combine remaining ingredients and add to the chicken in the skillet.
- Bring to a boil, cover and reduce heat, simmer for 20 minutes.
- In a small bowl, combine the tbsp of water and the cornstarch, add to the chicken and cook until the sauce thickens and coats the chicken pieces.
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Reviews
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This is fantastic, and even if the list of the ingredients is long, you probably have it all in your kitchen. I cut up a whole chicken, as that is what I had and made it with that, bones in, because I was too lazy to take them out! Fantastic! Makes a lot of really tasty sauce too, plenty to put over rice and maybe broccoli. Tastes rather Asian to me, no doubt because of the ginger. This is a definite, easy, winner! Would be good with just a heap of wings too, or any other pieces you would have.
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This recipe is a winner. I made it exactly as stated using boneless, skinless chicken thights. The recipe is so easy and tastes so good. I will be making again. Thanks for posting this recipe. Do you have any more worn pieces of paper in your recipe box!!!!!!! I also want to add that the leftover sauce is absolutely delicious the next day on oven barbecued chicken wings recipe 20960.
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Very nice recipe with an Asian flair. I made the recipe a little different, but I'm sure the results are similar. I substituted apple sauce for the apple juice, tomato sauce for the ketchup, and eliminated the cornstarch and water called for at the end of the recipe. I seared my thighs on my stovetop grill, just to brown. Then I put them in my crockpot, made up the sauce with my substitutions, and poured it over the thighs. I let it all simmer on high in the crockpot for around 4 hours. The sauce thickened up nicely without the cornstarch. Will use this recipe again. Would be lovely over just about any type of meat.
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Tweaks
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We liked this a lot. It's sweet and a lot like Bourbon Chicken as someone had commented. I followed this recipe exactly but I cut the chicken into bite-sized pieces. I have a step saver: I used a large 2 cup measuring cup and as I measured into it, It became the "bowl." I mixed the sauce with a small whisk. I used wine instead of juice and used 3 cloves of garlic. I would add more crushed red pepper next time since I didn't notice it. My kids enjoyed this dish. Thanks!
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Very nice recipe with an Asian flair. I made the recipe a little different, but I'm sure the results are similar. I substituted apple sauce for the apple juice, tomato sauce for the ketchup, and eliminated the cornstarch and water called for at the end of the recipe. I seared my thighs on my stovetop grill, just to brown. Then I put them in my crockpot, made up the sauce with my substitutions, and poured it over the thighs. I let it all simmer on high in the crockpot for around 4 hours. The sauce thickened up nicely without the cornstarch. Will use this recipe again. Would be lovely over just about any type of meat.
RECIPE SUBMITTED BY
ciao4293
United States