INGREDIENTS

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon seasoning salt
  • 1 lb skinless chicken thighs , bone-in
  • 3 tablespoons canola oil
  • 3/4 cup chicken broth
  • 4 tablespoons rice vinegar
  • 1 1/2 teaspoons Chinese five spice powder
  • 6 large garlic cloves , finely minced
  • 3 tablespoons tamari soy sauce
  • 1/2 cup water

DIRECTIONS

  1. In a shallow mixing bowl, sift together flour and seasoning salt.
  2. Rinse chicken thighs under cold water, then dry on paper towels.
  3. Roll chicken in flour mixture until well coated, shake off excess.
  4. In a large frying pan heat oil on high heat.
  5. Add coated chicken thighs and brown on all sides, about 2 to 3 minutes.
  6. Meanwhile, in a mixing bowl, whisk together chicken broth, rice vinegar, Chinese five spice powder, garlic, Tamari and water.
  7. Add mixture to the frying pan and bring to boil.
  8. Reduce heat to simmer, cover pan and cook chicken for 5 minutes, then turn chicken over and cook for another 5 minutes.
  9. Turn chicken over again and cook for 5 more minutes.
  10. Test to see if chicken is done by cutting into the chicken thigh at it’s thickest area (there should be no pink showing).
  11. The sauce will boil down to a thicker consistency while cooking.
  12. Serve chicken with cooked rice and pour sauce over.