Klebriges Hähnchen nach asiatischer Art

Zutaten

• 1-2 Tablespoons cooking oil
• 5-6 bone-in, skin-on chicken thighs (or boneless chicken thighs)
• 2/3 cup chicken broth (or water)
• 1/2 cup light brown sugar (well-packed)
• 1/4 cup orange juice ((freshly squeezed is best if you can))
• 1/4 cup soy sauce (reduced-sodium recommended)
• 1-2 teaspoon Asian Chili Garlic sauce (or Sriracha or 1/2-1 teaspoon Sambal Oelek)
• 2 Tablespoons white or rice vinegar
• Sliced green onions, sesame seeds and orange zest (for garnish)

Zubereitung

1. 1

   In a bowl, combine the broth, brown sugar, orange juice, soy sauce, Asian Chili Garlic sauce and vinegar. Stir to combine. Set aside.

2. 2

   Heat the oil in a large skillet over medium heat. Dry the chicken thighs and season with a bit of salt and pepper. Place in a hot skillet, skin-side down if using skin-on, and cook until golden brown, about 8-10 minutes for bone-in chicken thighs (or4-5 minutes for boneless chicken thighs). Flip and cook the other side for the same amount of time. Remove the chicken to a plate and discard any oil/fat in the pan.

3. 3

   Add the sauce to the pan and bring it to a light boil. Return the chicken to the pan and reduce the heat to medium-low. Cook uncovered, flipping chicken occasionally, until cooked through and the sauce thickens and becomes syrupy, about 30 minutes.

4. 4

   Serve garnished with sesame seeds, sliced green onions and orange zest. Nice with rice.