- 4 pounds skinless boneless chicken thighs
- 4 cups water
- 1 cup low-sodium soy sauce
- 6 garlic cloves, crushed
- One 1-inch piece of peeled fresh ginger, thinly sliced
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon light brown sugar
- 3/4 cup unseasoned rice wine vinegar
- 1/4 cup canola oil
- Thinly sliced scallions, for garnish
- In a large saucepan, combine the chicken thighs with the water, soy sauce, garlic, ginger, bay leaves, peppercorns and light brown sugar and bring just to a boil. Simmer over moderate heat until the chicken is just cooked, about 15 minutes. Add the vinegar and simmer until the chicken is very tender, about 10 minutes longer.
- Transfer the chicken to a plate. Strain the braising liquid into a heatproof bowl, then return it to the saucepan. Discard the solids. Boil the braising liquid over moderately high heat, stirring occasionally, until the adobo sauce is syrupy, 25 to 30 minutes.
- Meanwhile, cut the chicken into bite-size pieces. In a large skillet, heat 2 tablespoons of the oil until shimmering. Add half of the chicken and cook over moderately high heat, turning once, until browned and crisp, about 3 minutes. Transfer the pieces to a plate and repeat with the remaining 2 tablespoons of oil and chicken.
- To serve, thread the crispy chicken pieces onto 6-inch skewers and arrange on a serving platter. Drizzle the adobo sauce over the chicken skewers and garnish with scallions before serving.
The recipe can be prepared through Step 2 and refrigerated overnight. Rewarm the sauce and bring the chicken to room temperature before proceeding.
Lively, fruit-forward Oregon Rieslings are terrific with crispy pan-fried chicken.