123 Chicken
Experience the perfect blend of simplicity and bold flavor with this "123 Chicken" recipe—a savory-sweet dish that’s as easy to prepare as it is to devour. Named for its signature 1:2:3 ratio of soy sauce, sugar, and white vinegar, this recipe delivers a rich, tangy sauce that caramelizes beautifully as it reduces. Tender, juicy chicken thighs are seared to golden perfection, then simmered in the luscious marinade for ultimate flavor infusion. With minimal prep time and the option to add garlic, green onions, or sesame seeds for extra flair, this dish comes together in under an hour and is ideal for busy weeknights or casual dinners. Serve it over a bed of fluffy steamed rice to soak up every last drop of the glossy glaze. Simple, satisfying, and packed with umami, this "123 Chicken" will quickly become a household favorite!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (boneless, skinless)
- 1 cup Soy sauce
- 2 cups Sugar
- 3 cups White vinegar
- 2 cloves Garlic (minced, optional)
- 1 cup Water
- 2 stalks Green onions (for garnish, optional)
- 2 teaspoons Sesame seeds (for garnish, optional)
Instructions
In a large bowl or zip-top bag, combine the soy sauce, sugar, white vinegar, and water. Stir until the sugar is fully dissolved.
If desired, add minced garlic to the marinade for extra flavor.
Place the chicken thighs into the marinade, ensuring they are fully submerged. Let them marinate for at least 15 minutes, or longer if time permits, for deeper flavor penetration.
Heat a large skillet or saucepan over medium heat.
Remove the chicken thighs from the marinade, reserving the liquid, and pat them dry with paper towels.
Sear the chicken thighs in the skillet for 2-3 minutes on each side until they are golden brown. Remove them from the skillet and set aside.
Pour the reserved marinade into the skillet and bring it to a gentle simmer.
Return the chicken thighs to the skillet, ensuring they are nestled in the sauce.
Reduce the heat to low, cover the skillet, and let the chicken cook for about 25-30 minutes. Turn the chicken halfway through for even cooking.
Remove the cover and increase the heat to medium. Allow the sauce to reduce and thicken, glazing the chicken, for an additional 5-10 minutes. Stir occasionally to prevent sticking.
Once the chicken is fully cooked (internal temperature of 165°F/74°C) and the sauce has reached a glossy consistency, remove the skillet from the heat.
Serve the chicken hot over steamed rice, and garnish with sliced green onions and sesame seeds if desired.
Nutrition Facts
Calories |
3187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 9740 mg | 423% | |
| Total Carbohydrate | 418.6 g | 152% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 401.6 g | ||
| Protein | 181.2 g | 362% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2979 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
