This a recipe from my new book that will be released in the Fall of 2020 - Enjoy
8 bone-in, skin-on, Chicken Thighs
2 cups homemade Chicken Stock
2/3 cup Raw Sugar
1/2 cup Rice Vinegar
1/2 cup reduced-sodium Soy Sauce
1/4 Pickled Ginger
4 tablespoon diced Garlic
1 tablespoon dried Chives & Parsley
1 tablespoon toasted sesame seeds - optional
Salt and Pepper to taste
In a large skillet over medium-high heat, Drizzle enough oil to coat the bottom of the pan.
Next, in two batches, place Chicken thigh, skin side down, until golden brown and the skin is crispy. Note: you are only cooking the one side.
Once all the thighs are cooked, and the chicken is transfer to a plate.
Whisk together the Soy Sauce and Vinegar before going to the next step.
Pour off most of the fat from the skillet.
Replace skillet to the heat, medium-high, and add sugar. Stirring in until it dissolves and becomes a golden syrup.
Slowly add, whisking as you are adding, the Soy Vinegar mixture to sugar. The sugar might seize as the liquids hit the skillet but just whisk until it most of it dissolves. Now whisk in the Chicken Stock and whisk until liquids are smooth.
Now add the Ginger and Garlic to the skillet and stir.
Now return the Chickens return to the skillet: Place skin side up. Raise the heat to high, once the sauce is beginning to boiling, reduce the heat to a gentle simmer, partially cover (tilt the lid enough so the steam can escape) and cook for 25 minutes.
After the 25 minutes transfer, Chicken to a serving plate.
Bring the sauce in the skillet to a boil and reduce until thick. Just when the sauce clings and coats the spoon.
Pour Sauce over Chicken and garnish with Chives and Parsley, or as is shown in the picture sesame seeds.