Liberty had this for dinner at her friend Emma Vaccaro's house and raved about it. It is very good and easy to make, too.
Adapted from Arthur Schwartz, author of Arthur Schwartz’s New York City Food and Arthur Schwartz’s Jewish Home Cooking.
¼ cup (60ml) rice vinegar (unseasoned)
3 tablespoons (45ml) soy sauce
2 tablespoons (30ml) honey
1-inch (3cm) piece fresh ginger, peeled and minced
8 chicken thighs, skinned
10 cloves garlic, peeled and minced
1½ teaspoon chili powder (I used cochutgaru, but any will do)
a handful of chopped green onions, including the dark green part
1. Mix together the vinegar, soy sauce, honey, and ginger.
2. Heat enough oil in a large skillet until it just covers the bottom. When it’s hot and shimmering, sauté the chicken thighs until well-browned on all sides, about 10 minutes.
3. Add the garlic and chili powder and cook for 2 more minutes, stirring constantly so the garlic doesn’t burn.
4. Pour in the vinegar mixture, cover, and simmer for 15 minutes, or until done. While the thighs are cooking, turn them a couple of times in the marinade.
5. Once they’re done, remove the cover, add the green onions, and cook for another minute or so, until the sauce is slightly thickened.
Serve with rice, kimchi, toasted nori, or any other accompaniments. Also good with a pile of steamed green beans drizzled with sesame oil and toasted sesame seeds sprinkled on top.
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