Chicken thighs fried, then glazed with this sticky, sweet syrup-like sauce. Serve over some white rice, with mixed veggies on the side for a flavorful meal. This tastes similar to general tso’s chicken you would get from a take-out place, but without the spicy kick.
You could always add some spice of your choice to turn the heat up. I’d try a bit of mustard or hot sauce. Not very authentic ingredients as this seems like an asian-inspired dish, but ones most of you have on hand already.
Remember, a little at a time and frequent tastings to avoid ruining the whole sauce. Adding a dash more is easy, but extracting one is impossible and a good way to get burnt. You don’t want to find out too late that you were a bit heavy handed with an ingredient.
The original recipe calls for plum jam, but if you’re a Rowan student and planning to check the Glassboro ShopRite for it, be warned — you won’t find it. Instead, you’ll find a plum sauce in the “International Foods” section. That’s also where you’ll find the Chinese five spice.
In my rush to escape the rainy Saturday afternoon crowd in ShopRite, I forgot to pick up some green onions (scallions). I diced up a small yellow onion I had at home instead. It weren’t as pretty, but it was tasty.
Sweet-Tangy Plum-Spiced Chicken from Noble Pig
1-1/4 lbs. skinless, boneless chicken thighs
1/2 teaspoon Chinese five-spice powder
4 green onions, more for garnish, chopped
1 Tablespoon extra-virgin olive oil
1/2 cup chicken broth
1/2 cup plum jam
2 Tablespoons balsamic vinegar
1/2 teaspoon salt
In a bowl, toss the chicken thighs together with Chinese five-spice powder and salt.
In a nonstick skillet, heat extra-virgin olive oil until hot. Add chicken thighs and cook 5 minutes on each side, until browned and juices run clear. Transfer thighs to a plate; cover to keep warm.
In drippings in skillet, on medium heat, cook chopped green onions until browned, about three to four minutes.
Stir in chicken broth, plum jam and balsamic vinegar; heat to boiling. Reduce heat to medium and reduce down until sauce is syrupy; about four minutes. Return the chicken thighs to the skillet and coat with the sauce. Garnish with green onion.