While this recipe is fairly simple, it does require over an hour of active time in the kitchen, and almost two hours from start to finish. I'd say it's worth it though, the end result was amazing and everyone in the house enjoyed it.
- 2 tablespoons vegetable oil
- 2½ pounds skin-on, bone-in chicken legs and thighs
- Kosher salt
- 8 garlic cloves, peeled
- ⅓ cup (packed) light brown sugar
- ¼ cup (or more) unseasoned rice vinegar
- 2 slices ¼"-thick slices peeled ginger
- 1 cup low-sodium chicken broth
- ¼ cup reduced-sodium soy sauce
- 2 scallions, thinly sliced
- Cooked white rice (for serving)
- Heat oil in a large wide heavy pot over medium-high heat. Season chicken with salt and, working in 2 batches, cook until golden brown and crisp, 6–8 minutes per side; transfer to a plate.
- Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to plate with chicken. Pour off fat from pot.
- Return pot to medium-high heat and add ½ cup water, scraping up browned bits.
- Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes.
- Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.
- Add ginger, broth, and soy sauce, then add chicken, skin side up, and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 20–25 minutes. Transfer chicken to a plate.
- Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot; turn to coat.
- Top with scallions and serve with rice.
I'll probably add more ginger next time, but otherwise this recipe doesn't need much tweaking.