Skip to content

Soy & Vinegar Glazed Chicken

This recipe is so easy and yet the results reflect more effort… Never a bad thing!  The sauce is absolutely delicious. I served this most recently over Basmati rice to which I “yellowed” with a bit of turmeric. Just before serving, sweet peas were folded in for a brightness in color.

glazedchicken

INGREDIENTS

  • 1 tablespoon vegetable oil
  • 4 chicken legs (2 1/2 pounds total), drumsticks and thighs separated
  • 4 garlic cloves, pasted using a press or very finely chopped
  • 3/4 cup white vinegar
  • 1/2 cup soy sauce
  • 1/2 teaspoon red-pepper flakes
  • 1/4 cup sugar

DIRECTIONS

  1. In a large saucepan, heat oil over medium-high. Add chicken, skin side down, and cook until skin is golden and crisp, about 5 minutes. Flip and cook 2 minutes more. Depending upon the size of your pan this may need to be done in batches. Transfer chicken to a plate.

  2. Discard all but 1 tablespoon fat from pan. Add garlic and cook, stirring, until fragrant, 30 seconds. Stir in vinegar, soy sauce, red-pepper flakes, and sugar. Return chicken to pan along with any accumulated juices on the plate, skin side up. Bring to a boil, cover, and reduce heat to low; cook 15 minutes (liquid should be gently simmering; adjust heat if necessary). Uncover, raise heat to medium, and cook until sauce is reduced by half, 10 minutes.

  3. Optional serving suggestion is to accompany place chicken over rice then drizzle sauce; or serve with a side of sautéed greens, such as spinach, in garlic and oil.
Browning the chicken

Browning the chicken

 

Reducing the sauce

Reducing the sauce

 

Served over Basmati Rice with peas

Served over Basmati Rice with peas

Post a Comment

Your email is never published nor shared. Required fields are marked *
*
*

Skip to toolbar