Whether served as the centerpiece of an elegant dinner party or enjoyed as a comforting family meal, this dish is sure to dazzle your taste buds and elevate your dining experience to extraordinary heights. Prepare to be swept away by the irresistible allure of this culinary masterpiece!
Ingredients:
- 8 chicken thighs (wings or drumettes)
- 2 Tbsp cornstarch
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 Tbsp Olive Amelia's Butter Olive Oil
- 1 1/2 Tbsp Olive Amelia's Ginger & Black Garlic Olive Oil
- 4 cloves minced garlic
- 1/3 c. Savannah Bee Tupelo Honey
- 1/3 c. chicken stock
- 2 Tbsp Olive Amelia's Umeboshi Plum White Balsamic Vinegar
- 1 tsp Olive Amelia's Sesame Oil
Instructions:
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In a bowl, toss the chicken thighs with cornstarch, salt, and pepper until evenly coated.
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Heat Butter Olive Oil in a large skillet over medium-high heat.
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Add the chicken thighs and cook for 4–5 minutes on one side until golden brown. Flip and cook an additional 2 minutes. Remove the chicken from the skillet and set aside.
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Reduce the heat to medium-low. Add Ginger & Black Garlic Olive Oil and minced garlic to the skillet, stirring gently to avoid burning the garlic.
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In a small bowl, whisk together Tupelo Honey, chicken stock, Umeboshi Plum White Balsamic, and Sesame Oil.
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Pour the sauce into the skillet and increase the heat to bring it to a boil.
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Return the chicken to the skillet and simmer for about 4 minutes, or until the sauce has thickened and the chicken is cooked through.
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Serve over rice and garnish with fresh parsley and a sprinkle of red pepper flakes.