Thursday, July 7, 2011

Honey Garlic Ginger Chicken

Love love love this recipe. Yes, I love it this much! Let's start off with a very important fact- it's easy. Just a couple simple steps and you have something that's so delightfully spicy, sweet, garlicky and tangy. Also, I don't like white meat. It's boring. There's very little fat and it's dry. I like that this recipe discriminates against the "vogue" breast meat and instead embraces the "lesser" thigh and drumstick.. I've always been a fan of the underdog..

5 drumsticks, skin removed or 6 boneless +skinless chicken thighs
1/4 cup distilled vinegar
3 tablespoons soy sauce
2.5 tablespoons honey
1 inch piece of ginger grated
10 cloves of garlic finely chopped (you can use less but no less than 7!)
1 tablespoon canola, vegetable or grape seed oil
2 dried chili's
salt and pepper to taste

Mix the wet ingredients and reserve.Rub some salt and pepper on the chicken. In a large saute pan (large enough to fit all the meat without any overlap) heat the oil and lightly fry the chicken. You want it to be golden and almost cooked. Remove the chicken and set aside on a plate. If the pan needs oil add enough to saute the ginger, garlic and chili's. Fry until the garlic is golden and starts to brown just slightly. Return the chicken and cook one minute more. Add the wet ingredients and bring to a boil. Reduce to a low-heat simmer and cover for 30 minutes, turning the chicken over half way through. Remove the lid and reduce the sauce until it thickens and coats the chicken. You still want it to be a bit runny. Be careful not to overcook your sauce as it will be bitter otherwise. Serve on a bed of piping hot rice!

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