Cantonese Vinegar Chicken

About this recipe

Cantonese Vinegar Chicken is a delightful dish combining the tender juiciness of chicken thighs with a tangy and sweet sauce. This beloved recipe brings together the essential elements of Cantonese cooking, focusing on balanced flavors and simplicity. Ideal for family dinners or a quick weeknight meal, it pairs perfectly with steamed rice or noodles.

Ingredients

• 2 pounds chicken thighs, bone-in and skin-on
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 2 tablespoons honey
• 2 tablespoons hoisin sauce
• 2 tablespoons oyster sauce
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 green onions, sliced

Directions

1. 1

   Combine soy sauce, rice vinegar, honey, hoisin sauce, oyster sauce, garlic, and ginger in a large bowl.

2. 2

   Add chicken thighs to the bowl, ensuring they are well-coated. Marinate for at least 30 minutes.

3. 3

   Preheat the oven to 375°F (190°C).

4. 4

   Place marinated chicken on a parchment-lined baking sheet, reserving the marinade.

5. 5

   Bake chicken for 25-30 minutes until cooked through and skin is crispy.

6. 6

   In a small saucepan, bring reserved marinade to a boil. Stir in cornstarch mixed with water to thicken.

7. 7

   Brush the thickened sauce over baked chicken and bake for 5 more minutes.

8. 8

   Garnish with green onions before serving.