I served it on a bed of rice with some chopped scallions on top for both color and a little kick, and it was just the right amount of different and delicious.
Serves: 4-6 servings
- 2 tablespoons canola oil
- 2½ pounds skin-on, bone-in chicken breasts, cut in quarters
- Coarse salt
- 8 garlic cloves, peeled
- ⅓ cup packed brown sugar
- ¼ cup rice vinegar
- 2 slices ¼"-thick slices peeled ginger
- 1 cup chicken broth (I like the Pacific and Imagine varieties)
- ¼ cup soy sauce
- 2 scallions, thinly sliced
- Cooked white rice
- 1. Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and cook until golden brown and crisp, 6–8 minutes per side. Remove to a plate and set aside.
- 2. Add garlic to pot and cook until golden, about 2 minutes. Remove to the plate with the chicken.
- 3. Add ½ cup water to pot and stir, scraping up the browned bits. Add brown sugar and stir until mixture thickens and turns a deep amber color, about 4 minutes. Carefully add vinegar and stir again.
- 4, Add ginger, broth, and soy sauce, then add chicken, skin side up, and garlic. Simmer until the chicken is cooked through, about 20–25 minutes. Remove chicken to a plate and cover with foil.
- 5. Bring caramel sauce to a boil and cook until slightly thickened, about 10 minutes. Return chicken to pot and turn it with tongs until it is coated with the sauce.
- 6. Place hot cooked rice on each plate, top with a chicken piece or two, scatter scallions on top and serve!
Slightly adapted from Bon Appetit