A flavorful and easy-to-make chicken dish with a rich soy-garlic sauce, perfect for serving over rice.
Rinse the chicken and pat it dry with paper towels.
Ensure the chicken is completely dry to achieve a better sear.
Heat some oil in a large dutch oven over medium heat.
Use a neutral oil with a high smoke point, like vegetable oil.
Brown the chicken on all sides until golden.
Turn the chicken carefully to avoid tearing the skin.
In a mixing bowl, combine soy sauce, brown sugar, water, ketchup, sherry, red pepper flakes, garlic, and green onion.
Mix until the sugar is fully dissolved for a smooth sauce.
Pour the sauce mixture over the chicken in the dutch oven.
Ensure the chicken is evenly coated with the sauce.
Cover and simmer the chicken for 45 minutes, turning occasionally.
Keep the heat low to prevent the sauce from burning.
Remove the chicken to a serving platter.
Let the chicken rest for a few minutes before serving.
Dissolve the cornstarch in water to create a slurry.
Stir well to avoid lumps in the slurry.
Add the slurry to the sauce in the dutch oven and cook over low heat until thickened.
Stir constantly to achieve a smooth consistency.
Pour the thickened sauce over the chicken and serve.
Garnish with additional chopped green onions for a fresh touch.
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