I served this with brown basmati rice, you could use whatever rice you like. You do not have to use only chicken thighs, use all pieces of a chicken, that’s what I do sometimes. I leave the skin on because the chicken gets so brown and crispy but you can also remove the skin for a lower calorie dish.
Prep time: 15 minutes
Cooking time: 60 minutes
- 4 tablespoons soy sauce
- 4 tablespoons rice wine vinegar, plus more if needed
- 4 tablespoons fish sauce (nam pla)
- 3 tablespoon brown sugar
- 2/3 cup plus 2 tablespoons chicken stock
- 8 bone-in, skin-on chicken thighs
- 3 tablespoons grapeseed oil
- 3 scallions or green onion
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 dried small red chile
- 3 short strips orange zest removed with vegetable peeler
- 4 teaspoons cornstarch
- Heat the oven to 325 ℉.
- In small bowl, stir together soy sauce, vinegar, fish sauce, brown sugar and 2/3 cup stock. Stir to mix and set aside.
- Rinse chicken with cool water and thoroughly pat dry with paper towels.
- Heat 2 tablespoons oil in large ovenproof skillet or other heavy-lidded braising pot over medium-high heat until oil shimmers. Add half of chicken pieces, skin side down, and sear, without disturbing, until skin is crisp and bronzed, about 6 minutes. Turn pieces carefully to avoid tearing skin. Brown other side, about 6 minutes more. Transfer chicken to large plate to catch juices. Cook remaining chicken the same way.
- While chicken is browning, coarsely chop scallions, separating white and green parts. Set greens aside.
- Discard all fat from pan and return pan to medium heat. Add remaining tablespoon of oil, then white part of scallions, garlic, ginger and chile. Stir and cook just until you can smell garlic and ginger, about 30 seconds. Pour in reserved soy mixture and stir to combine. Add orange zest.
- Set chicken thighs in pan and add any juices that have accumulated on plate. Cover with a secure lid and place pan in lower third of oven. After 30 minutes, turn chicken pieces with tongs and check to be sure there’s at least 1/2 inch of liquid in pan. If not, add a few tablespoons of stock or water. Replace lid and return pan to oven until chicken is fork-tender and pulling away from bone, about 20 minutes more.
- With slotted spoon, transfer chicken to serving platter without crowding pieces and cover loosely with foil to keep warm. Remove orange peel from pan. Set pan over medium-high heat and bring to simmer. Skim off any surface fat. Add scallion greens.
- Put cornstarch in small bowl. Add remaining 2 tablespoons stock and whisk briefly to combine and smooth out any lumps. Pour mixture into simmering liquid, stirring to incorporate it evenly. Liquid will immediately thicken to a glossy sauce the consistency of maple syrup. Pour any juices chicken has released into sauce and simmer for another minute. Taste for soy sauce and vinegar. Sauce should be salty/sweet, but if it is too salty for your taste, a splash of vinegar will balance it.
- Spoon sauce over chicken, stir and serve.