Prep 5 mins
Cook 25 mins
Moist chicken thighs coated in a thick sweet and spicy Asian sauce coat. Incredible! Our family loved it!! I even used frozen thighs right into the pan. Serve with Jasmine rice and sauteed snap peas. Recipe from Fine Cooking Magazine
- 1⁄2 cup brown sugar
- 1⁄4 cup fish sauce
- 1⁄3 cup water
- 3 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon minced fresh ginger
- 1 garlic clove, minced
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon crushed red chili pepper flakes
- 1 tablespoon peanut oil or 1 tablespoon vegetable oil
- 3 scallions, thinly sliced
- 8 boneless skinless chicken thighs, excess fat removed
- fresh cilantro stem (optional)
- In a bowl, whisk together the brown sugar, fish sauce, water, rice wine vinegar, soy sauce, ginger, garlic, black pepper and crushed red chile flakes.
- Heat oil in a large frying pan over medium heat. Add the scallions and cook until soft, about 3 minutes.
- Add the thighs and the brown sugar mixture. Turn the heat to high and bring to a boil. As soon as it comes to a boil, reduce the heat to low and simmer, turning the thighs occasionally for about 20 minutes.
- Then turn the heat back up to high and cook for another 5 to 10 minutes until sauce thickens and slightly browns chicken. Garnish with cilantro.
Loved this one. Used chicken breasts instead of thighs, and cubed them for faster cooking. Thank you for posting.
My company loved this chicken and I did too! So easy to make, quick, and flavor. Make more than you think because everyone loves it! Thanks for making me look good Ridgely!
This turned out EXREMELY salty!! I dont know if it was the brand of fish sauce I used but it was pretty close to inedible!