ready in: 30-60 minutes
recipe id: 85087
8 chicken thighs
2 teaspoons oil
1/2 cup soy sauce
1/4 cup sugar
2 tablespoons sherry or white wine
2 teaspoons fresh ginger root, grated
1 clove garlic, minced
1/2 teaspoon cornstarch
2 scallions, sliced
Cook the chicken, skin side down, in oil until deep brown and crisp, about 20 minutes on one side, then flip and cook for 10 more minutes.
Whisk soy sauce, sugar, wine, ginger, garlic and cornstarch together and add to skillet. Simmer until sauce is thick and glossy, 2 minutes. Sprinkle with scallions and serve.
nutritionNutritional data has not been calculated yet.
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