Thursday, September 15, 2016
Start by sprinkling pepper on some chicken. The recipe calls for chicken thighs - I used breasts. The chicken is then smothered in a tangy, sweet, salty sauce. Bake in a hot oven for 20 minutes, then turn the chicken and cook for another 20-25 minutes. Remove and place the chicken on a platter. Pour the sauce into a fat separator. Pour into the skillet and add some cornstarch and water. Cook until the sauce has thickened. Place chicken in sauce and turn to coat both sides. Sprinkle with sesame seeds and serve.
A flavorful and tender Sticky Chicken dinner is ready for your family.
From Cook's Country Magazine
8 (5- to 7 -ounce) bone-in chicken thighs,trimmed
3/4 cup cider vinegar
1/2 cup honey
1/4 cup soy sauce
1/4 cup ketchup
1 teaspoon granulated garlic
1/4 teaspoon red pepper flakes
1 teaspoon cornstarch
1 teaspoon water
2 teaspoons toasted sesame seeds
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Season chicken with pepper and arrange skin side down in 12-inch oven safe skillet. Whisk vinegar, honey, soy sauce, ketchup, granulated garlic, and pepper flakes together in bowl and pour over chicken. (Skillet will be full.)
2. Bake chicken for 20 minutes. Flip chicken skin side up and continue to bake until skin is spotty brown and meat registers 195 to 200 degrees, 20 to 25 minutes longer. Transfer chicken to serving platter. Carefully pour pan juices into fat separator (skillet handle will be hot) and let settle for 5 minutes.
3. Dissolve cornstarch in water in small bowl. Return defatted juices to skillet and whisk in cornstarch mixture. Bring sauce to boil over high heat and cook until syrupy and spatula leaves trail when dragged through sauce, 7 to 9 minutes. (You should have about 3/4 cup sauce.) Season with pepper to taste.
4. Off heat, return chicken to skillet and turn to coat with sauce. Flip chicken skin side up and sprinkle with sesame seeds. Serve.