Sweet & Spicy Sticky Chicken |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Moist chicken thighs coated in a thick sweet and spicy Asian sauce coat. Incredible! Our family loved it!! I even used frozen thighs right into the pan. Serve with Jasmine rice and sauteed snap peas. Recipe from Fine Cooking Magazine Ingredients:
1/2 cup brown sugar |
1/4 cup fish sauce |
1/3 cup water |
3 tablespoons rice wine vinegar |
2 tablespoons soy sauce |
1 tablespoon minced fresh ginger |
1 garlic clove, minced |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon crushed red chili pepper flakes |
1 tablespoon peanut oil or 1 tablespoon vegetable oil |
3 scallions, thinly sliced |
8 boneless skinless chicken thighs, excess fat removed |
fresh cilantro stem (optional) |
Directions:
1. In a bowl, whisk together the brown sugar, fish sauce, water, rice wine vinegar, soy sauce, ginger, garlic, black pepper and crushed red chile flakes.
2. Heat oil in a large frying pan over medium heat. Add the scallions and cook until soft, about 3 minutes.
3. Add the thighs and the brown sugar mixture. Turn the heat to high and bring to a boil. As soon as it comes to a boil, reduce the heat to low and simmer, turning the thighs occasionally for about 20 minutes.
4. Then turn the heat back up to high and cook for another 5 to 10 minutes until sauce thickens and slightly browns chicken. Garnish with cilantro.
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