1 1/2tbsphoney (or 2 medjool dates soaked in hot water for 10 minutes)
1/4 cupcoconut aminos(or tamari/soy sauce)
2tbsp balsamic vinegar
1 1/2tbspapple cider vinegar
1tbspsesame oil
2 clovesgarliccrushed
1tspszechuan peppercorns
2tspdried bird's eye chilies
1/4cupchopped scallions
1/4cupchopped cashews (or peanuts if not paleo/whole30)
Instructions
To prep the chicken, lay the thighs on a cutting board, skin side down. Run a knife down both sides of the bone in the middle and then using kitchen scissors pull the bone up with your fingers and cut the meat away from the bone until it is completely detached. Repeat with the remaining thighs.
Heat the oil in a non stick skillet on high heat. Working in batches of 3-4, place the thighs skin side down and leave to cook for 4 minutes until the skin is golden in colour and crispy. Flip the chicken over and cook for another 5-6 minutes on the other side until the chicken is cooked through. Place the cooked chicken on a plate in the oven set to the lowest temperature just to keep warm while you cook the remaining thighs.
To make the sauce, in a nutribullet container or blender add the chicken stock, dates/honey, coconut aminos, balsamic vinegar and apple cider vinegar and blend until completely smooth.
Once all of the chicken is done cooking, lower the heat to medium and add the sesame oil to the pan. Add the crushed garlic, Szechuan peppercorns and dried bird's eye chilies to the pan and cook for 1 minute and then pour in the sauce and leave to simmer for 4 minutes until it begins to reduce and thicken.
Place all of the cooked chicken in a large bowl with the cashews and scallions. Pour the sauce from the pan overtop and use tongs to toss the chicken so that all of the thighs are coated in the sauce. Serve immediately