Sticky Sticky Chicky
Bone-in chicken thighs simmered in a sweet and savoury sauce of brown sugar, soy sauce and garlic for an easy, family-friendly dinner.
Ingredients
- 1 tbsp vegetable oil
- 8 skin-on bone-in chicken thighs
- Salt and pepper
- 2/3 cup brown sugar
- ¼ cup soy sauce
- 2 cloves garlic, finely minced
- 1/3 cup green peppers, julienne (optional)
- Boiling water to making approximately 1 cup sauce
Garnish
- green onion, finely cut on the diagonal
- sesame seeds, toasted
Instructions
- Heat oil in large skillet (or electric frying pan) to medium-high.
- Salt and pepper chicken thighs on both sides.
- When oil is hot, place chicken thighs in the pan, skin side down, and brown for 8-10 minutes—turn chicken over and brown the other side.
- In a 2-cup measure, combine the brown sugar, soy sauce, minced garlic and enough boiling water to total about 1 cup.
- Remove chicken from frying pan and discard the liquid left in the pan but don’t wash the pan. (Tip: never pour hot oil down the sink, it hardens and clogs the pipes.)
- Pour the contents from the measuring cup into the frying pan and place back on medium-high heat. When the liquid starts to boil, place chicken back into the pan, skin side down. Allow to continue bubbling for 5 minutes then add green pepper, if using.
- Turn heat down to low or medium-low, cover and simmer for 45 minutes, turning chicken every 15 minutes. (Remove lid for the last 5-10 minutes of cooking.)
- Remove from heat and allow to stand, lid off, for 5 minutes before serving.
- Serve with rice, mashed potatoes or egg noodles—garnish with green onions, sesame seeds.