I love ginger, and when I saw this recipe I knew I had to try it! I wasn’t disappointed as this recipe definitely lives up to its name. Just the right amount of sweetness and spice combine to form the perfect dish!
- 1/3 cup soy sauce
- 3 Tbsp. dark brown sugar
- 2 Tbsp. rice vinegar
- 1 Tbsp. Asian sesame oil
- 1 Tbsp. sambal oelek or other chile sauce
- 1 2-inch piece fresh ginger, minced
- 3 large cloves garlic, minced
- 1/2 chicken
- 2 Tbsp. vegetable oil
- In a medium bowl or large zip-top bag, combine the soy sauce, sugar, vinegar, sesame oil, sambal oelek, ginger, and garlic. Reserve ¼ cup of the marinade. Add the chicken to the remaining marinade and turn to coat. Let sit at room temperature for a half-hour, turning once, or refrigerate covered for up to 2 hours, turning the thighs occasionally.
- Cut 11 of the scallions into 1-inch pieces. Thinly slice the remaining scallion on the bias and reserve separately.
- Add 2 Tbsp. of oil to the pan. Add the 1/2 chicken to the skillet smooth side down without patting them dry. Cook undisturbed, adjusting the heat as necessary, until browned, about 6 to 7 minutes. Shake the pan to loosen the chicken, flip, lower the heat to medium, and cook until done (cut into a thigh at the thickest part to check), another 15 minutes.
- Serve the chicken garnished with the scallion slices.
- Serving Size: 4