chicken thighs with sweet vinegar garlic pan sauce

Name: Chicken Thighs With Sweet Vinegar Garlic Pan Sauce
Prep time: 5 min
Cook time: 35 min
Yield: 2
Cuisine: American
Ingredients: 2 tablespoon(s) duck fat; 4 chicken thighs; salt; 2 tablespoon(s) garlic, minced; 2 tablespoon(s) ginger, grated; 2 tablespoon(s) rice vinegar; 2 tablespoon(s) soy sauce; 1/2 cup(s) sake; 2 tablespoon(s) mirin; 2 teaspoon(s) toasted sesame oil; 2 scallions, chopped

2 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Aug 21, 2025

I used duck fat to cook these chicken thighs, but you can use any oil or butter.

Rate

prep time 5 Min

cook time 35 Min

method Bake

yield 2 serving(s)

Ingredients

2 tablespoons duck fat
4 chicken thighs
salt
2 tablespoons garlic, minced
2 tablespoons ginger, grated
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup sake
2 tablespoons mirin
2 teaspoons toasted sesame oil
2 scallions, chopped

How To Make chicken thighs with sweet vinegar garlic pan sauce

Step 1

Place the duck fat in a skillet and get it hot. Season the chicken with salt. Place the chicken skin side down and cover. Leave the chicken in the duck fat until the skin is nice and brown and crispy. About 7 minutes.

Step 2

Turn the chicken over and place in a 350-degree oven for 15 minutes until the juices run clear.
Step 3

Remove the pan from the oven. Remove the chicken from the skillet to a plate. Ditch half the grease in the skillet and place on the stove over medium heat.
Step 4

Add the ginger and garlic and cook 30 seconds. Add the rice vinegar and soy sauce. Bring to a boil and let reduce by half.
Step 5

Add the sake and mirin and bring to a boil again. Reduce by half again. Stir in the sesame oil and scallions.
Step 6

Serve the chicken over the pan sauce.
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