Sweet and Sticky Asian Chicken
Tonight, Nadav ate his dinner with a serving spoon. I'm not sure his hand even touched the fork. What will we teach our kids? Because that didn't really bother me. I was just flattered. Haha. Oh, well.
This meal was definitely one of the better ones. With only a few ingredients, tonight I whipped together this insanely good Asian fusion. Paired with a Jack and ginger cocktail, this meal was definitely an intro to a fantastic evening.
PREP: Salt and pepper the chicken and set aide for a minute.
COOK: Heat some oil in a pan, and fry each side of the chicken for about 3-4 minutes, until the skin is fried. Remove the chicken from the pan and set aside. Fry the garlic until brown and set aside with the chicken.
Pour all of the oil out except for 1 tablespoon, and then add 1/2 cup a water with 1/2 sugar. Heat for about 2 minutes until the sugar is dissolved. Next, add the chicken broth, soy sauce, and ginger and bring to a boil. Once boiling, add the chicken and garlic and then lower the heat to a simmer. Cook each side of the chicken for 7-8 minutes and then set aside.
The sauce will still be too watery, so boil it on the highest setting for about 10-15 minutes until it's thicker and sticky.
Once ready, serve the chicken in the sauce and sprinkle with freshly grated pepper and scallions, with a side of rice of course.