Sticky Chile Chicken
The name says it all. These are sweet (a little bit sticky) and a little bit hot from the pepper flakes. But you'll be licking your fingers after you taste this simple dish. These can be made as appetizers or served as a main course.
Ingredients
- 1 tbsp vegetable oil
- 4 bone-in chicken breast skin-on, halves , 2 lb. total
- 1 tbsp ancho chili powder
- 1 tsp red pepper flakes
- 1/2 cup soy sauce
- 1/2 cup white wine vinegar
- 2/3 cup white granulated sugar
- 1/4 cup cilantro (leaves) chopped fresh
Instructions
- Heat oil in a large frying pan over medium-high heat; add chicken breasts in a single layer, skin side down, and cook until browned on that side, about 5 minutes. Remove with a slotted spoon and set aside. Discard oil in pan, leaving any browned bits on the bottom.
- Add chile powder, red pepper flakes, soy sauce, vinegar, sugar, and 1 1/2 cups water to pan; bring to a boil over high heat, then reduce heat and simmer until slightly thickened, about 5 minutes.
- Return chicken, skin side up, to pan. Cover and simmer until no longer pink in the center, about 15 minutes.
- Transfer to a serving dish, cover with foil, and keep warm in a 200° oven.
- Meanwhile, simmer the sauce until it is reduced and coats the back of a spoon, about 25 minutes longer.
- Spoon sauce over chicken and garnish with cilantro.
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