Sweet and spicy chicken thighs

Chicken thighs are:
-way cheaper than breasts
-are easier to cook
-have more flavor.

4-6 chicken thighs, skinless and boneless
Oil

For dipping sauce:
2 -3 TBS sugar
2-3 TBS cider or white vinegar
Red pepper flakes to taste
1 clove garlic minced
I TBS canola oil

Make dipping sauce

Heat Oil in microwave proof bowl for 1-2 minutes. Add Garlic and steep for three minutes.

Add sugar and vinegar and stir. Cook in microwave for 2-3 minutes until it boils. Watch that it does not boil over.

Add red Pepper and set aside.

Heat Oil in sauce pan over medium heat.

Sauté Thighs, turning, until done 6-9 minutes. Let rest for few minutes and serve.

Dip slices of thighs into sauce


1-2 servings

20 min

If you have Asian fish sauce (nam pla), marinate thighs in a couple of tablespoons before cooking