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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
2 1/2 teaspoons garlic puree |
1 1/2 tablespoons worcestershire sauce |
1 1/4 cups soy sauce |
1 cup sugar |
3 tablespoons apple cider vinegar |
1/4 teaspoon freshly ground black pepper |
2 ounces peeled and crushed fresh ginger |
5 pounds bone-in chicken thighs |
flour slurry: (to thicken) |
3 tablespoons all-purpose flour |
3 tablespoons water |
Directions:
1. Mix all the sauce ingredients in a small bowl. Add the chicken to a large saute pan over medium heat and pour in the sauce. Bring to a boil. Lower the heat and simmer for 40 minutes, skimming off any fat that rises. Bring to a boil again and add the flour slurry, then lower the heat and let simmer for 10 minutes to thicken. Arrange the chicken in a deep serving platter and cover with the sauce.
2. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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