As if these crispy chicken thighs aren’t good all by themselves, this sweet, sticky, tangy plum sauce is the perfect companion and gives it an extra gourmet touch. Trust us, it’s better than the takeout stuff.
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2 Tbsp extra-virgin olive oil
4 chicken thighs, bone-in, skin on
Kosher salt and freshly ground black pepper
2 tsps freshly grated ginger
1 clove garlic, grated
1 tbsp Worcestershire sauce
2 tbsps soy sauce
1 tsp sesame oil
½ tbsps freshly squeezed lemon juice
1 cup red plum jam (such as Smucker’s)
¾ cup chicken stock
1 tbsp cornstarch
1 tbsp cold water
Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Season the chicken thighs with salt and pepper on both sides.
Cook the chicken, skin-side down, until golden brown, about 5 minutes. Flip and continue cooking the chicken until done, about 6 to 8 more minutes. Transfer chicken to a plate.
Heat the remaining oil in the skillet over medium-high heat. Cook the ginger and garlic until fragrant, about 2 minutes, stirring often. Add the Worcestershire sauce, soy sauce, sesame oil, lemon juice, plum jam and chicken stock and bring to a boil.
In a small bowl, mix together the cornstarch and water to form a slurry (wet muddy mixture). Stir the slurry into the sauce and add the chicken the pan.
Reduce to a simmer until sauce thickens. Garnish with chopped scallions.
Cook with soul. Eat with pleasure.
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