Spicy Vinegar Chicken
Savor the bold, tangy flavors of Spicy Vinegar Chicken, a one-pan chicken dish that packs a punch! Perfectly seared, juicy chicken thighs are simmered in a mouthwatering tangy-spicy sauce made with white vinegar, soy sauce, and a medley of aromatic ingredients like garlic, onions, and fresh red chilies. A hint of sweetness from brown sugar balances out the heat, while crushed red pepper flakes add an extra fiery kick. This easy yet elevated recipe is ready in under an hour, making it ideal for a weeknight dinner or an impressive meal for guests. Serve this flavorful dish over fluffy rice to soak up every drop of the rich, zesty sauce. Bursting with bold flavors and simple ingredients, Spicy Vinegar Chicken is a must-try for fans of spicy and tangy comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 0.5 cup White vinegar
- 0.25 cup Soy sauce
- 0.5 cup Water
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 4 cloves Garlic cloves, minced
- 2 pieces Fresh red chilies, sliced
- 1 teaspoon Crushed red pepper flakes
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 1 tablespoon Brown sugar
- 2 tablespoons Fresh parsley, chopped (optional garnish)
- 4 cups Cooked rice
Instructions
Pat the chicken thighs dry with paper towels and season them with salt and ground black pepper on both sides.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, sear the chicken thighs, skin-side down, until golden brown and crispy, about 5-6 minutes. Flip and sear the other side for 3-4 minutes. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add the chopped onion. Sauté until softened, about 3-4 minutes.
Add the minced garlic and sliced red chilies to the skillet. Cook for 1-2 minutes until fragrant.
Pour in the white vinegar, soy sauce, and water. Stir to combine and scrape up any browned bits from the bottom of the pan.
Add the crushed red pepper flakes and brown sugar to the mixture. Stir well and let the sauce simmer for 3 minutes.
Return the seared chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover, and simmer for 25 minutes, occasionally spooning the sauce over the chicken.
Uncover the skillet and increase the heat to medium-high. Cook for an additional 5 minutes to reduce and thicken the sauce slightly.
Taste the sauce and adjust seasoning if necessary.
Garnish with freshly chopped parsley, if desired, and serve hot with cooked rice.
Nutrition Facts
Calories |
3310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.2 g | 218% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 5426 mg | 236% | |
| Total Carbohydrate | 248.7 g | 90% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 14.8 g | ||
| Protein | 191.2 g | 382% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2567 mg | 55% | |
*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.
