Prep 10 mins
Cook 20 mins
From my new "Garlic Lovers' Greatest Hits--20 Years of Prize-winning Recipes from the Gilroy Garlic Festival" book. According to the book, this chicken dish was unanimously selected as the First Place Winner in the first Great Garlic Recipe Contest and Cook-off. DH and I made this for dinner a few nights ago and thought it was really good. However, we would have liked more sauce. We are not sure if it reduced too quickly and we need to be more careful for next time or if we should double the sauce recipe. We used chicken breasts instead of a frying chicken and served over Udon noodles. I should mention that I always use reduced sodium soy sauce (I prefer San-J Tamari).
- 3 1⁄2 lbs frying chicken, cut into serving pieces (or the equivalent in chicken parts of your choice)
- 3 tablespoons peanut oil
- 1 head fresh garlic, peeled and coarsely chopped
- 2 small dried hot red chili peppers (optional)
- 3⁄4 cup distilled white vinegar
- 1⁄4 cup soy sauce
- 3 tablespoons honey
- Heat oil in large, heavy skillet and brown chicken well on all sides, adding garlic and peppers toward the end.
- Add remaining ingredients and cook over medium-high heat until chicken is done and sauce has been reduced somewhat. This will not take long, less than 10 minutes.
- If you are cooking both white and dark meat, remove white meat first, so it does not dry out.
- Watch very carefully so the sauce does not burn or boil away. There should be a quantity of sauce left to serve with the chicken, and the chicken should appear slightly glazed.
- Serve with Chinese noodles, pasta, or rice.
This is very good. We left out the hot peppers, since nobody else in the family except me likes spicy heat. I served this with sweet and sour veggies and sticky rice, and everyone ate their dinner right up! Thanks, Dr. Jenny! Made for ZWT 4.
Make more sauce! Caution, measurement are exact. Have faith--yes this smells vinegary initially (use white vinegar), but as it cooks down into a fabulous thick glaze, the vinegar mellows. As with all sweet/sour foods, careless measurements will throw the sauce out of kilter. This is a requested potluck dish at the office and the church, , and it makes sticky wings/drummettes for football games too. Have been making this since the 1980's-- our first intro an adobo style chicken. We always double the sauce, and that increases time to mellow the vinegar by about 15 minutes, so delay adding the chicken back. Have never made this in a crockpot since it's quick and easy on the stove, but it does transport well in the crockpot. You can substitute an appropriate amount of tobacco or sriracha for the chili.
I liked this recipe. I used about a teaspoon of crushed red pepper flakes and it was just spicy enough for me. DH thought it was too vinegary, but I didn't. Just differences in taste. I had half a red bell pepper that I didn't want to waste, and added it in the last few minutes so it was still a little crispy. Made for ZWT4 and enjoyed!