- 2½ lbs boneless, skinless, chicken thighs or drumsticks
- 8 garlic cloves, peeled**
- 1/2 cup water
- ⅓ cup (packed) light brown sugar
- ¼ cup unseasoned rice vinegar
- 2 slices ¼"-thick slices peeled ginger**
- 1 cup low-sodium chicken broth
- ¼ cup reduced-sodium soy sauce
- 2 scallions, thinly sliced
- Cooked white or brown rice (for serving)
- Heat 2 tablespoons of vegetable oil in a pot over medium-high heat.
- Season chicken with salt and pepper on both sides. Then cook, in two batches, until golden brown and crisp, about 6-8 minutes on each side. Transfer to a plate.
- Add garlic to pot and cook for about 2 minutes, stirring often. Transfer to plate with the chicken.
- Pour off as much fat from pot.
- Return pot over medium-high heat and add 1/2 cup water, scraping browned bits on pot. Add brown sugar; stir to dissolve and cook until mixture thickens and turns into a deep amber color, about 4 minutes.
- Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.
- Add ginger, broth and soy sauce to pot. Then add the chicken and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, about 15- 20 minutes. Transfer chicken to a plate.
- Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot; turn to coat. Top with scallions and serve with rice.
- **The garlic and ginger in the recipe are meant to add flavors. Remove them before serving.
Source: Hungry Brownie
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