4 chicken drumsticks, skin-on

3/4 cup sugar

3/4 cup white vinegar

1/3 cup plus 1 Tbsp soy sauce

1/4 cup water

Zest and juice of 1 orange

Black vinegar (optional)

1 Tbsp corn starch

1 Tbsp water

4 cloves garlic, grated

2-inch knob ginger, grated

Pinch Sichuan chili flakes

Fragrant Rice, optional

Preheat the oven to 350°F.

Season the drumsticks with salt and pepper to taste.

Place a cast-iron skillet over med-high heat and coat lightly in neutral oil.

Combine sugar, vinegar, soy sauce, water, orange juice, and orange zest to a stockpot. Bring to a boil over med-high heat.

Once boiling, reduce immediately to med-low heat and simmer 8-10 minutes or until reduced by 25%. Optionally, add a splash of black vinegar while simmering.

While the sauce is reducing, place the chicken skin-side down in the skillet and cook until the skin is crisp and golden-brown, then remove from the heat.

Mix 1 Tbsp corn starch and 1 Tbsp water together into a slurry. Add the slurry to the sauce and stir 1-2 minutes until thickened.

Remove the sauce from the heat and immediately stir in garlic, ginger, and chili flakes.

Score the chicken on the skin-side and the side opposite the skin. Generously apply the sauce, saving some for serving.

Place the chicken back in the skillet skin side up. Cook in the oven until the chicken registers at least 160°F throughout. Flip occasionally.

Optionally, broil the chicken skin side up for 1-2 minutes or until the sauce is deeply caramelized.

Allow the sauce to cool and thicken slightly. Serve on rice.