1 1/2 pounds boneless, skinless chicken thighs
Salt and freshly ground black pepper to taste
1/2 cup all-purpose flour
1/4 cup vegetable or peanut oil, divided
4 cloves garlic, thinly sliced
1/4 teaspoon dried cayenne pepper
1 cup Red Duck Smoky or Original Ketchup
Rice, green onion, cucumber, and/or sesame seeds, for serving
Cut chicken into chunks and season with salt and pepper. In a large bowl, toss the chicken with the flour to coat it evenly.
In a large skillet over medium-high heat, heat up 2 tablespoons of the oil until very hot, then add chicken in one layer. Cook until it is golden brown one side, then toss and cook a few minutes more, until cooked through. It should take 5-10 minutes. Depending on the size of your pan, you may need to cook the chicken in two batches to avoid overcrowding.
Remove chicken to a plate as it cooks. Add the rest of the oil to your pan and add garlic and cayenne pepper. Cook until fragrant, stirring frequently to avoid burning (about 30 seconds). Add ketchup and cook until thickened and bubbly, about 3 minutes. Return chicken to the pan and toss to coat. Taste to adjust seasoning if necessary. Serve immediately, alongside rice and topped with sliced green onion and cucumber, with a sprinkle of sesame seeds, if desired.
Serves 4. Adapted from the New York Times.