6 boneless skinless chicken thighs
1tsp garlic powder
1/4 tsp cayenne
1tsp ground ginger
Salt and pepper to taste cup
1/4 cup white vinegar
1/2 cup ketchup
3 tbsp brown sugar
2 tbsp soy sauce( or to taste) 3 tbsp for stronger saltier taste
1 1/2 cups unsalted chicken stock
1 medium onion
5 large garlic cloves
1/2 cup chopped carrots
1/2 cup chopped potatoes
Salt and pepper to taste
Season the chicken with the garlic powder,paprika,cayenne,ginger salt and pepper.
In a hot skillet with oil, sear the chicken on both sides until deep golden brown.
Remove the chicken, discard half of the oil or leave behind 2 tbsp of oil.
Sauté the garlic carrots and onions 5 minutes. Add the brown sugar and sauté another 2 minutes.
Add the vinegar, ketchup and soy sauce and stir, then add potatoes and the chicken stock, bring back to a simmer and add the chicken back to the pot. Cover and simmer 20 minutes until the chicken is cooked through and the sauce is nice and thick. Season to taste with salt and pepper and enjoy!