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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.



  • 1 tablespoon vegetable oil
  • 4-6 chicken legs (2 1/2 pounds total), drumsticks or thighs
  • 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 (less 1/4 teaspoon if heat doesn’t appeal to you)
  • 1/4 cup sugar


  1. In a large saucepan, heat oil over medium-high. Add chicken lightly salted (the soy sauce is salty) and fresh cracked pepper, 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). Remove chicken to a clean plate. Raise heat to medium – high, and cook until sauce is reduced by half, 10 minutes. The sauce should become reduced and thicker. The sugar is caramelizing to make a sauce/glaze.

  3. Optional serving suggestion: 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

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