Ingredients
- 2 pounds chicken thighs (cut into cubes)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons rice vinegar
- 1 1/2 tablespoons water
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons granulated sugar
- 1 1/2 tablespoons dark brown sugar
- 1 1/2 tablespoons ketchup
- 1/4 teaspoon sesame oil
- 5 dried arbol chilies
- 1/2 tablespoon fresh ginger, chopped
- 1/2 tablespoon fresh garlic, chopped
- 1/2 tablespoon vegetable oil
- 1 teaspoons cornstarch
- 1/2 tablespoon water
- 1 green onion, sliced
How to Make
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Step 1: Preheat oven to 475°F.
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Step 2: Toss chicken thigh cubes with salt and pepper in large bowl (clean the bowl for tossing with sauce). Put thighs on oiled rimmed baking sheet and spread in a single layer. Roast in oven at 475°F turning once during cooking until crisp and golden brown, about 35-40 minutes.
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Step 3: Meanwhile whisk rice vinegar, water, soy sauce, granulated sugar, dark brown sugar, ketchup, and sesame oil, set aside.
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Step 4: Saute' dried arbol chiles, chopped ginger, and chopped garlic in vegetable oil in a saucepan over medium-high heat, 1 to 2 minutes. Add the vinegar mixture and bring to a boil. Mix cornstarch with water, add to saucepan and simmer until thickened. 20 to 30 seconds. Toss with the chicken thigh cubes in the cleaned large bowl. Top with sliced green onion. Serve with a side of rice.
We hope you enjoy this recipe!
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