Chicken Spareribs Asian Style

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I got this recipe out of a toh issue a couple years back. my two year old always calls it chinese. this is very quick and very delicious. my kids just eat it up. i make it with rice (with added dried garlic, dried chives and garlic salt) with the extra sauce poured over it. add any veggie to your liking. ** sometimes i do need to double the cornstarch and water**

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Steps

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Directions:.

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In a dutch oven , brown chicken over medium heat in oil in batches on both sides.

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Drain.

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Return all of the chicken to the pan.

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In a large bowl , combine the water , brown sugar , soy sauce , apple juice , ketchup , vinegar , garlic , pepper flakes and ginger.

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Pour over chicken.

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Bring to a boil.

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Reduce heat.

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Cover and simmer for 20 minutes or until chicken juices run clear.

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Remove chicken to a platter and keep warm.

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Combine cornstarch and water until smooth.

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Stir into cooking juices.

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Bring to a boil.

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Cook and stir for 2 minutes or until thickened.

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Serve with chicken.

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Yield: 4 servings.

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Ingredients

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chicken thighs, canola oil, water, brown sugar, soy sauce, apple juice, ketchup, cider vinegar, garlic cloves, crushed red pepper flakes, ground ginger, cornstarch, cold water