- 2 pounds bone in, skin on chicken thighs (about 4)
- 1 teaspoon salt
- 12 dried red hot chiles (like arbol), stemmed, halved and seeded
- 5 scallions, white part only, thickly sliced
- 1 large clove garlic, thinly sliced
- 1 (½”) piece of ginger, peeled and minced
- 1 tablespoon arrowroot powder
- 1/4 cup coconut aminos
- 3 tablespoons rice vinegar
- 2 tablespoons raw honey
- 3 tablespoons bone or chicken broth
- 4 teaspoons apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 1/2 cup cashews, chopped
- Preheat oven to 400 degrees. In a large bowl, mix together the coconut aminos, rice wine, honey, chicken broth, arrowroot powder, and apple cider vinegar. Set aside.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Sprinkle the chicken thighs with salt. Add the chicken thighs to the skillet, skin side down, and cook for 4-5 minutes on each side. Using kitchen tongs, remove the thighs to a plate.
- Keeping the skillet hot, add the dried chiles, half the scallions, garlic, and ginger. Cook for another 2 minutes, stirring frequently, until the chiles have deepened in color. Remove the skillet from heat. Use tongs to add the chicken thighs back to the skillet, skin side up. Pour the mixed liquid ingredients overtop and immediately transfer to the oven. Bake for 20 minutes. To crisp up the chicken thighs (if desired), turn the broiler on high and broil for about 4 minutes.
- Garnish with remaining scallions and chopped cashews.
Keywords: Kung Pao Chicken Thighs, paleo kung pao chicken thighs