Fried Chicken Spare Ribs

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  • 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


  1. Brown chicken legs on both side over medium heat in the oil.
  2. Drain the oil onto a paper towel.
  3. Return the chicken to the pan.
  4. In a bowl mix water, brown sugar, apple juice, ketchup, soy sauce, garlic, vinegar, pepper flakes and ground ginger.
  5. 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.
  6. Remove the chicken to a plate and keep it warm.
  7. 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.