Ingredients
Marinade
1/4 C. brown sugar
3 Tbsp. soy sauce
2 cloves garlic
1 tbsp. fresh ginger, grated
freshly cracked pepper
1 tbsp. cooking oil
Chicken
8 boneless , skinless chicken thighs
1/2 tbsp. cooking oil
Garnishes (optional)
2 green onions
1 tsp. sesame seeds
Directions
1) Mince the garlic and grate the ginger using a fine holed cheese grater or box grater. In a small bowl stir together the brown sugar, soy sauce, garlic, ginger, some freshly cracked pepper (about 15 cranks of a pepper mill) , and cooking oil. Place the chicken thighs in a shallow dish or a gallon size zip lock bag. Pour the marinade over the chicken and turn to coat. Cover the chicken and marinade for at least 30 minutes or up to a day (refrigerated).
2) When ready to cook the chicken, heat a large skillet over medium flame. Once hot, add 1/2 tbsp cooking oil and swirl to coat bottom of the skillet. Add half the chicken pieces and let cook until well browned on each side and cooked through. Remove the cooked chicken to a clean plate, then repeat with the second batch.
3) Once all the chicken has been removed from the skillet, pour the leftover marinade into the skillet and allow it to come to a boil. Whisk the marinade as it boils to dissolve any browned bits from the skillet. Let it continue to boil until it reduces to a thick glaze. Turn the heat off, add the cooked chicken back to the skillet, and dredge it in the thick glaze. Garnish with sliced green onions and sesame seeds if desired.
Prep: 40 minutes
Cook: 20 minutes
total: 1 hour
Serves: 8
* It is safe to cook used marinades as long as they come to a full boil. This thoroughly cooks the marinade, just like the raw chicken that was in it, to kill bacteria. The used marinade should be cooked immediately and should not be stored uncooked for later use. If concerned about cooking used marinade, double the recipe and use half for the chicken and reduce the other half in a small sauce pan before brushing it on to the chicken.
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