“Red-cooking” is a Chinese method for braising meats in soy sauce. This simple way to braise bone-in thighs is a balance of salty and sweet, with the aromatics of anise and cinnamon. Serve tangy-sweet red onions and steamed jasmine rice.
Mix onions, gingerroot, and rice vinegar in medium bowl. Let stand until chicken is ready, stirring occasionally.
Mix water, soy sauce, sugar, sherry, star anise, orange peel, and cinnamon sticks in a Dutch oven. Add chicken; bring to a simmer. Cook about 20 minutes or until chicken is tender and no longer pink near the bone. Cook to internal temp of 165°F. Transfer chicken to a shallow dish.
Remove star anise and cinnamon from cooking sauce. Whisk in cornstarch mixture; cook over medium heat about 1 minute or until thickened.
Serve chicken with sauce and pickled onions, sprinkled with sesame seeds.
Just BARE® Boneless Skinless Chicken Thighs may be substituted for Just BARE® Bone-In Chicken Thighs.
Nutritional information may change when substituting product. If you choose to substitute frozen chicken for this recipe, it's best to thaw the product before cooking.