Braised Chicken Thighs with Garlic Chili Sauce

After you start cooking chicken thighs you realize that they are infinitely better than chicken breasts. They don't dry out, they have more flavor and they're cheaper. This makes a lot of sauce, which is never a bad thing.


1 lb chicken thighs (cut into large pieces)

kosher salt

fresh cracked black pepper

cornstarch

1 cup of scallions (green parts, about 1 inch length pieces)


Sauce:

1/4 cup low sodium soy sauce

1 1/2 tbsp chili sauce (like gochujang)

1 tbsp sesame oil

1 tbsp sake (good quality)

1 tbsp sugar

2 large cloves of garlic

pinch of red chili flakes


Sprinkle chicken with small amount of kosher salt and liberal amount of black pepper. Dust the chicken with cornstarch.

Saute chicken on both sides until mostly cooked through. Add most of the sauce and cover for 2-3 minutes. Turn off heat, add some scallions and let sit for a couple minutes.

Add more sauce if desired and eat with a bowl of jasmine rice.