6 Chicken Thighs with bone in skin on 2 Tablespoons olive oil 1/2 teaspoon of garlic powder
2 tablespoons of minced garlic about 6 large cloves
1 teaspoon of minced ginger root
1/3 cup of honey
1/4 cup of chicken stock
1 tablespoon of soy sauce
1 tablespoon of rice wine vinegar
garnish with chives and toasted sesame seeds
1. With papertowl make sure you pad dry the chicken for a good crispy skin. Add Salt and Pepper and garlic powder to both sides of thighs, then place in hot skillet with olive oil skin side down and crisp up that side for 8 to 10 minutes before turning. Flip chicken and cook for another 5 minutes if there is an abundance of oil (fat) that rendered out of the chicken remove all but 2 tablespoons at this time.
2. To the same pan with chicken turn down the heat to medium and add the garlic and ginger cook for 1 minute.
3. Then add the honey, chicken stock, soy sauce, rice wine vinegar all to the same skillet and cook for a few minutes letting the sauce reduce, it will get thick and dark and rich.
4. Garnish with chives and toasted sesame seeds and serve Chicken should reach internal temperature of 165 degrees.