Fried Chicken Spare Ribs

8 chicken thighs with bones
1 cup water
2/3 cup brown sugar
2/3 cup soy sauce
1/2 cup apple juice or apple cider
1/4 cup ketchup
2 tablespoons cider vinegar
2 minced garlic cloves
2 tablespoons canola oil
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
2 tablespoon cold water
2 tablespoon cornstarch

Brown chicken legs on both side over medium heat in the oil. Drain the oil out on a paper towel. Return the chicken to the pan.

In a bowl mix water, brown sugar, apple juice, ketchup, soy sauce, garlic, vinegar, pepper flakes and ground ginger. Sprinkle all over the chicken in the skillet. Bring it to a boil then reduce the heat and cover to simmer for about 20 minutes until the chicken juice is clear.

Remove the chicken to a plate and keep it warm.

Mix the cornstarch and water to the cooking juice until it is smooth then bring it to a boil and cook for about 2 minutes. It should be thick - similar to gravy.