soy-glazed chicken

Name: soy-glazed chicken
Total time: 20 min
Ingredients: Vegetable oil; Kosher salt and freshly ground black pepper; 1 1/2 pounds boneless skinless chicken thighs or breast cutlets; 1 tablespoon minced garlic; 1 tablespoon minced fresh ginger; 3 tablespoons tamari, or light or low-sodium soy sauce; 4 tablespoons unseasoned rice vinegar or 2 tablespoons black vinegar and 2 tablespoons rice (see Note); 2 tablespoons brown sugar (I use dark); Toasted sesame seeds and/or a thinly-sliced scallion to finish

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Total: 20

Servings: 3.5

Ingredients

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Vegetable oilKosher salt and freshly ground black pepper1 1/2 pounds boneless skinless chicken thighs or breast cutlets1 tablespoon minced garlic1 tablespoon minced fresh ginger3 tablespoons tamari, or light or low-sodium soy sauce4 tablespoons unseasoned rice vinegar or 2 tablespoons black vinegar and 2 tablespoons rice (see Note)2 tablespoons brown sugar (I use dark)Toasted sesame seeds and/or a thinly-sliced scallion to finish

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Instructions

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Pat your chicken dry on a plate and season it on both sides with salt and pepper. Heat a large frying pan on medium high. Add a couple tablespoons of oil and let it get warm. Once hot, brown the chicken well on both sides, about 8 to 10 minutes total; it’s not going to fully cook through right now, and that’s fine. Transfer it back to a plate to rest. Add more oil to the pan, if needed. Add garlic and ginger and cook, stirring, for 1 minute. Add soy sauce, vinegar(s), and sugar and stir to scrape up anything stuck in the pan. Bring sauce ingredients to a simmer, 1 minute. Return the chicken to the pan and cook in the sauce, turning once or twice, until the chicken is cooked through, about 5 minutes more. The sauce will reduce as the chicken cooks and get a bit syrupy. Transfer chicken to a serving platter and pour the sauce remaining in the pan over. Sprinkle with sesame seeds and/or scallion and eat right away, preferably with some chili crisp.