Olympic Seoul Chicken

Ingredients

• 1/4 cup white or rice vinegar, unseasoned
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 inch piece fresh ginger, peeled and minced
• 8 chicken thighs, skinned
• 10 cloves garlic, peeled and minced or grated
• 1 1/2 teaspoon teaspoons child powder, or 1 teaspoon red pepper flakes
• Optional: a handful of chopped green onions, including the dark green part, for garnish

Directions

1. In a small bowl, stir the vinegar, soy sauce, honey and minced ginger together, then put the bowl aside.
2. Pour enough oil into a large skillet to barely coat the base, about 2 tablespoons. Heat it until the surface shimmers, then add the chicken thighs and sauté them until deeply browned all over, about 10 minutes.
3. Add the garlic and chili powder and cook for 2 more minutes, moving everything around the pan the whole time so the garlic does not scorch.
4. Pour the vinegar mixture into the skillet, using your spoon to loosen any garlic bits clinging to the bottom. Cover the pan and simmer for 15 minutes, turning the thighs in the marinade a couple of times as they cook, until they are cooked through.
5. When the chicken is finished, take off the lid, add the green onions if you want them, and cook for another minute or so, just until the sauce thickens slightly.