Best 2 Vinegar Glazed Chicken Recipes
Indulge in a culinary journey with our vinegar-glazed chicken extravaganza! This delectable dish tantalizes taste buds with its harmonious blend of sweet, tangy, and savory flavors. Picture tender chicken pieces coated in a luscious glaze made from vinegar, honey, and aromatic herbs. Roasted to perfection, the chicken emerges from the oven with a crispy golden-brown exterior and a moist, succulent interior. Accompanying this main attraction are three sensational recipes that elevate the dining experience. You'll find a refreshing cucumber salad with a zesty dressing, a creamy and flavorful mashed potato recipe, and a delightful side of sautéed green beans that brings a pop of color and nutrition to the table. Get ready to embark on a culinary adventure with our vinegar-glazed chicken feast!
Check out the recipes below so you can choose the best recipe for yourself!
VINEGAR-GLAZED CHICKEN
From "Stir-Frying to the Sky's Edge" by Grace Young, a wonderful cookbook that explores Chinese cooking around the world, as interpreted in Trinidad, Jamaica and Peru, as well as in more familiar areas. This is described as a typical Hunan family-style stir fry.Update: The reviewer is right, this is a lot of salt, and I had not focused on that when posting this in response to a request. A whole day's salt in one serving - like some restaurant meals. I've revised the recipe to eliminate the salt and reduce the amount of soy sauce. The sodium level has been cut by almost two-thirds.
Provided by duonyte
Categories Chicken Thigh & Leg
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl combine the chicken, 2 tsp of the dark soy sauce, 1 tsp soy sauce, 1 tsp of the rice wine, sugar, cornstarch, ground Sichuan peppercorns, and salt. Stir to combine.
- In a small bowl combine the sesame oil and the remaining 2 tsp dark soy sauce, 1 tsp soy sauce and 1 tsp rice wine.
- Heat a 14 inch wok or a 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the peanut oil, add the scallions, ginger, garlic, and red pepper flakes and stir-fry 10 seconds or until the aromatics are fragrant.
- Push to the aromatics to the sides of the wok, carefully add the chicken and spread it evenly in one layer in the wok. Cook undisturbed for 1 minute, letting the chicken begin to sear. Then stir fry 1 minute or until the chicken is lightly browned but not cooked through.
- Swirl the soy sauce mixture into the wok and stir-fry 1 minute or until the chicken is well-glazed with the soy sauce.
- Swirl in the vinegar and stir-fry 30 seconds or until the chicken is just cooked through.
- Serve with rice.
MALT VINEGAR-GLAZED CHICKEN
Steps:
- Glaze Combine all ingredients in a small heavy saucepan. Bring to a boil, then reduce heat to a simmer, stirring occasionally, until glaze is thickened and reduced to 1/3 cup, 12-15 minutes. Strain into a small bowl. DO AHEAD: Glaze can be made 3 days ahead. Let cool. Cover and chill. Chicken Stir sugar, 1/3 cup salt, vinegar, thyme, and 1 cup water in a large pot over medium heat until sugar dissolves. Transfer to a large bowl; add 6 cups of cold water. Add chicken, weighing down with a plate to fully submerge if necessary. Cover; chill for 4 hours or, preferably, overnight. Preheat oven to 425°. Line a rimmed baking sheet with foil (this makes cleanup a snap). Drain chicken; pat dry (do not rinse). Season chicken lightly with salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Working in two batches, sear chicken until well browned all over, 7-8 minutes per batch. Transfer chicken to prepared sheet. Roast chicken for 15 minutes. Baste with glaze. Continue to roast, basting again after 5 minutes, until an instant-read thermometer inserted into thickest part of thigh registers 165°, about 10 minutes longer. Let rest for 10 minutes before serving.
Tips:
- Choose the right chicken: Use bone-in, skin-on chicken thighs or breasts for the best flavor and texture.
- Marinate the chicken: Marinating the chicken in the vinegar mixture for at least 30 minutes helps to tenderize the meat and infuse it with flavor.
- Use a heavy-bottomed pan: A heavy-bottomed pan will help to evenly distribute the heat and prevent the chicken from sticking.
- Cook the chicken over medium heat: Cooking the chicken over medium heat will help to prevent it from burning.
- Baste the chicken frequently: Basting the chicken with the vinegar mixture while it cooks will help to keep it moist and flavorful.
- Don't overcook the chicken: Overcooked chicken will be dry and tough. Cook the chicken until it is cooked through but still juicy.
Conclusion:
This vinegar glazed chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The vinegar gives the chicken a slightly tangy flavor that is balanced by the sweetness of the honey. The chicken is also cooked in a flavorful sauce that is made from vinegar, soy sauce, and garlic. This dish is sure to be a hit with your family and friends.
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