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Active Time
1 hour 15 minutes
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Total Time
1 hour 45 minutes
不要把糖在这个诀窍的balanced by the vinegar and soy sauce.
Ingredients
Makes 4 servings
Step 1
Heat oil in a large wide heavy pot over medium-high heat. Season chicken with salt and, working in 2 batches, cook until golden brown and crisp, 6–8 minutes per side; transfer to a plate. Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to plate with chicken. Pour off fat from pot.
Step 2
Return pot to medium-high heat and add 1/2 cup water, scraping up browned bits. Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes. Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.
Step 3
Add ginger, broth, and soy sauce, then add chicken, skin side up, and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 20–25 minutes. Transfer chicken to a plate.
Step 4
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.
Nutrition Per Serving
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Reviews (55)
Back to TopMade this recipe for my daughter’s wedding in the lockdown. It was super easy, delicious and looked beautiful. I made it the day before and warmed it up in the oven the same day. I made a lot and served it with white rice and Chinese vegetables. There was also a meat dish with wine but this chicken disappeared in minutes. That was a month ago . We already made it twice and I am making it again this weekend due to popular demand! It is really delicious! I strongly recommend it!
Pink lady
Israel
4/30/2020
Outstanding! The whole family loved it. I made this with boneless, skinless thighs, which worked out great. They're much easier to eat, and the chicken took on the flavor and color on all sides. I found it to be the right quantity of sauce, particularly since I did need a cornstarch slurry to thicken it. It would have been way too salty and wouldn't have thickened enough if I'd just tried to reduce it down.
Anonymous
4/20/2020
I'm always looking for new chicken recipes and this one was pretty good. Easy and went great with rice. I didn't double the sauce but might do 1 1/2 times the sauce next time.
lynnw1
1/14/2020
Keep stirring folks, have patience ,it will thicken up to a deep amber, double or even triple the sauce its so good
meeat2
San Jose, CA
1/3/2019
Delicious meal make sure you take time to let sause thicken on spoon at t end well worth it!
Vale76
Bethesda, MD
10/12/2017
Tried to double the recipe and the sauce didn't reduce well and also made the chicken soggy. Good dish, but was disappointed in how the doubling worked out (or didn't).
jordane23
San Francisco
4/24/2017
I used only 4 thighs and used the full sauce recipe - doubled the garlic as others advised. No enough> perhaps I over-used the oil when sautéing the chick thighs. My husband now tells me he doesn't like chick thighs at all anyway. The sauce never thickened enough - perhaps I should have used some corn starch at the end but I wanted to use this recipe as written. Bleh.
heatherNYC
NYC
4/9/2017
The changes to this recipe I made was increasing the amount of ginger while cooking it with the garlic. I also thickened the sauce at the end as I thought reducing it would make it too salty. I loved the final result.
golo1
Edmonton,AB
2/26/2017
Delicious!
imegiddo
NZ
2/14/2016
thought this to be very average. The sauce did thicken on it's own but took much longer than the recipe called for
CWV123
Jama, Ecuador
6/23/2015
Delicious! I doubled the number of slices of ginger, and used 12 cloves of garlic, and I did not double the sauce, which worked out fine. My family loved this, and their only request was to use skinless thighs next time, so the chicken meat takes on more of the flavor of the sauce. I debated chopping the garlic and ginger to get more of their flavor, but I'm glad I left the garlic as whole cloves, because they were delicious to eat. Next time I'll probably triple the ginger, but still leave it in slices.
fionapr
Minneapolis, MN
3/12/2015
Simply Delicious!
Silvia_meinha
Austria
2/19/2015
I used 3 lbs of chicken (2 lbs thighs, 1 lb legs). This recipe was excellent, and a huge hit with the kids. I would recommend having a large dutch oven to make the chicken in 1 batch if possible. Also, the amount of ginger in the ingredients can be confusing. The flavor was great. The chicken skin stuck a little bit but it still all worked out. This will be a go to recipe for a small group, seems as if doubling the recipe might be too much challenge for space.
afeigin
SF, CA
1/28/2015
Used 2 pounds chicken breasts, substituted cider vinegar for rice vinegar and added corn starch (about a tablespoon). I served the chicken in a bowl with a ladle spoon to pour the sauce over the rice. Since using chicken breasts (without the skin), you won't get a crispy outer texture but a lower fat content with white meat. The family seemed to really enjoy the dish and would request for it again.
frogman1370
Porter, IN
1/21/2015
Excellent! I made it using 4 large chicken thighs and thickening the sauce with 2 tsp. corn starch in 2 Tbsp. water. I would also recommend doubling the sauce so that it reaches high enough on the chicken pieces so you don't have to flip them skin-side down to finish cooking, as this causes you to lose the lovely crispy finish. There's actually more than enough sauce for serving in the original recipe--you just need the extra for cooking purposes.
sitagaki
12/13/2014
