Question 1

Can I use boneless, skinless chicken thighs instead of bone-in, skin-on?

Accepted Answer

Yes, you can! Boneless, skinless thighs will work, but you’ll miss out on the crispy skin. If using boneless thighs, reduce the cooking time during the braising step to avoid overcooking.

Question 2

Can I make this recipe dairy-free and gluten-free?

Accepted Answer

Good news - this recipe is already dairy-free and gluten-free as written! If you choose to add soy sauce, opt for tamari or a gluten-free soy sauce to ensure the dish remains gluten-free.

Question 3

Can I add vegetables to this dish?

Accepted Answer

Absolutely! Vegetables like baby spinach, sliced bell peppers, or zucchini can be added during the last 10 minutes of cooking. They’ll soak up the flavors of the sauce and complement the chicken beautifully.

Question 4

What’s the best way to thicken the sauce if it’s too thin?

Accepted Answer

If your sauce seems too thin, remove the chicken after cooking and simmer the sauce uncovered for a few minutes until it thickens to your liking. Alternatively, you can stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and simmer for 1-2 minutes.

Question 5

Can I make this recipe ahead of time?

Accepted Answer

Yes! This dish tastes even better the next day as the flavors continue to meld. Store it in the refrigerator and reheat gently on the stovetop or in the oven before serving.

Question 6

What are some good side dishes to pair with this recipe?

Accepted Answer

Steamed jasmine rice, garlic naan, or roasted vegetables are excellent choices. You can also serve it with a simple cucumber salad for a refreshing side.

Question 7

How can I make this dish spicier?

Accepted Answer

To add more heat, increase the amount of red chili flakes or stir in a bit of chili paste or sriracha when building the sauce.

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