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Sticky Chicky

Source of Recipe

Beat That! Cookbook


List of Ingredients

1/2 cup vinegar (balsamic, cider or white)
1/2 cup soy sauce
1/2 cup sugar
2 cloves garlic, crushed
1 tablespoon gated fresh ginger
3 lb. chicken breast, skinless, quartered -- (3 to 4)
hot cooked rice for serving



Recipe

NOTE: chicken needs to marinate for 24 hours or longer before it's cooked. Combine vinegar, soy sauce, sugar, garlic and ginger in a shallow baking dish big enough to hold the chicken in a single layer. Stir the marinade until the sugar dissolves. Put the chicken into the dish and turn each piece over a few times to coat well. Cover the baking dish and chill the chicken for 24 hours.

The next day, bring the chicken to room temperature. Transfer the chicken and the marinade to a large heavy skillet. Over medium heat, bring the marinade to a boil. Reduce the heat to low, cover the skillet and simmer the chicken for 15 minutes, turning each piece occasionally. Preheat the oven to 200ºF. Check the chicken breasts for doneness; keep checking them as you uncover the skillet and cook the chicken for 15 minutes longer, or until the meat is tender and the juices run clear when you prick a piece with a fork. Put chicken pieces on a platter, cover it with foil, and keep it warm in the oven for the final step.

Turn up the heat to medium. Cook the sauce in skillet until it's syrupy and caramelized, stirring frequently. This will take about 10-15 minutes; after 10 minutes, turn the heat back down to low to prevent sauce from suddenly overcooking. Return the chicken to the skillet, coat it with the sauce, and serve immediately. Serves 4.