This Sweet and Salty Chicken might be my favorite chicken recipe ever! I have made it multiple times for different occasions, like having friends over, a Super Bowl party, a good family dinner, in the middle of the day because I wanted it THAT bad! I think it has a lot to do with the tamari sauce. Tamari sauce is kind of like soy sauce but it is thicker and doesn’t have that biting after taste. You can find it at your local grocery store near the soy sauce. I love eating this on top of some brown rice, or in bite size pieces for a little appetizer.
Have you ever been to the mall food court while they are handing out free samples? I have always loved the chicken from any of the Japanese restaurants. I know it’s probably not good for me so I never actually buy it, I just savor the one piece. Well, these remind me of those. And guess what? They are healthy, so you can dig in guilt-free!
The best part about this is that it is super easy and quick to make. I think the longest part was defrosting the chicken.
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- 1½ tablespoons apple cider vinegar
- 1½ tablespoons tamari (see note)
- 1½ tablespoons pure maple syrup
- ½ teaspoon ground black pepper
- 4 large boneless skinless chicken thighs
- Sea salt
- 2 tablespoons olive oil
- In a small bowl add the apple cider vinegar, tamari, maple syrup and ground pepper. Set aside.
- Cut chicken thighs to desired size and pat them dry with a paper towel. Season generously with salt.
- Heat the cooking oil in a large skillet over medium-high heat.
- After a couple of minutes add the chicken thighs. When they begin to turn brown and crispy (after about 3-4 minutes), flip them over and brown them on the other side.
- Pour the maple syrup mixture over chicken and bring it to a boil.
- Turn the heat down just a little bit and let the maple syrup mixture boil and reduce, while you flip the chicken thighs every minute or so (to ensure they are completely coated in the glaze).
- The maple mixture will become thick and syrupy, and it will completely coat the chicken, leaving nothing in the pan. After the chicken is cooked through and the maple mixture is thick and completely covering the chicken, remove from heat and serve immediately.
In case you haven't used tamari sauce here is some info. We LOVE it! And I get it at my local grocery store. Tamari sauce is similar to soy sauce in that they are both made from fermented soybean. But Japanese tamari is thicker, darker, and richer than soy sauce. Think of it as the kinder, gentler (and less salty) soy sauce. It has a more complex, smooth flavor compared to the sometimes harsh, overwhelming bite of a salty soy sauce.
Original recipe from: kiwiandbean.com