Ingredients
2 lbs Bone in skin on chicken thighs
6 Six cloves of garlic, minced
3 inch knob of peeled ginger, sliced into giant matchsticks
2 - 3 Green onions, white part only, cut into 2 inches
1 cup of chicken broth
⅔ cup light soy sauce (Aloha Shoyu)
⅔ cup of brown sugar
½ cup sliced green onion for garnish
3 tablespoons olive oil
Tools
Frying Pan
Saucepan
Air Fryer or Oven
sheet Pan
Directions
Step 1
1. Over medium-high heat, add cooking oil to a large pan and brown chicken on both sides. Cook for about 5 minutes, and remove the chicken and excess oil.
2 lbs Bone in skin on chicken thighs
3 tablespoons olive oil
Frying Pan
Step 2
2. Place the pan back on the stove and add minced garlic, ginger, and whites of green onions. Cook for 1 minute.
6 Six cloves of garlic, minced
3 inch knob of peeled ginger, sliced into giant matchsticks
2 - 3 Green onions, white part only, cut into 2 inches
Step 3
3. Deglaze pan with chicken broth and soy sauce. When the liquid starts to simmer, add the brown sugar and stir till dissolved.
1 cup of chicken broth
⅔ cup light soy sauce (Aloha Shoyu)
⅔ cup of brown sugar
Step 4
4. Add chicken back to the pan and lower the heat to a simmer. Place a lid on the pan to fully cover it, and cook for 20 minutes.
Step 5
5. After 20 minutes, flip the chicken, cover it, and cook it for an additional 20 minutes.
Step 6
6. Remove the chicken and reduce the sauce over medium heat till it thickens.
Step 7
7. Place the chicken on a sheet pan, skin side up, and place it in the oven on the top rack—broil for 2-5 minutes or until the skin has a nice char.
Pan
Step 8
8. Serve with broccoli and rice and spoon on reduced sauce from the pan.
Step 9
9. Top with sliced green onions, and enjoy!
½ cup sliced green onion for garnish
