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Chicken Spareribs
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8 bone-in chicken thighs
2 tablespoons canola oil
1 cup water
2/3 cup packed brown sugar
2/3 cup soy sauce
1/2 cup apple juice
1/4 cup ketchup
2 tablespoons cider vinegar
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
2 tablespoons cornstarch
2 tablespoons cold water
In a Dutch oven, brown chicken over medium heat in oil in batches on both sides;
drain. Return all of the chicken to the pan. In a large bowl, combine the
water, brown sugar, soy sauce, apple juice, ketchup, vinegar, garlic, pepper
flakes and ginger; pour over chicken. Bring to a boil. Reduce heat; cover and
simmer for 20 minutes or until chicken juices run clear. Remove chicken to a
platter and keep warm. Combine cornstarch and water until smooth; stir into
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |