- Level: Easy
- Total: 55 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1060
- Total Fat
- 74 g
- Saturated Fat
- 21 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 67 g
- Cholesterol
- 394 mg
- Sodium
- 2308 mg
- Level: Easy
- Total: 55 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1060
- Total Fat
- 74 g
- Saturated Fat
- 21 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 67 g
- Cholesterol
- 394 mg
- Sodium
- 2308 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F.
- Melt the butter in a small saucepan over medium-high heat. Add the brown sugar and cook, stirring constantly, until it begins to melt, 2 to 3 minutes. Add the garlic and ginger and cook, continuing to stir, for another 1 to 2 minutes. Stir in the vinegar, fish sauce and soy sauce. Bring to a low simmer and let cook for about 5 minutes. Remove from the heat.
- Use a paper towel to thoroughly pat dry the chicken. Sprinkle both sides with salt and pepper.
- Heat a large ovenproof skillet over high heat until very hot. Add the oil. Place the chicken in the skillet skin-side down and let brown without moving it for about 4 minutes. Remove the chicken to a plate and raise the heat to medium-high. Add the brown sugar mixture and use a wooden spoon to scrape up any browned bits. Return the chicken to the skillet skin-side up. Transfer the skillet to the oven and bake, basting the chicken with the sauce midway through cooking, until cooked through, about 20 minutes. For extra-crispy skin, transfer the skillet to the broiler for about 2 minutes. Serve over white rice with sauce.
