Thai Sticky Chicken Ribs Recipes

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STICKY THAI CHICKEN



Sticky Thai Chicken image

These sticky Thai chicken thighs are the perfect weeknight dinner. Ready in just 30 minutes, full of delicious flavor and better than takeout!

Provided by Gina Matsoukas

Categories     Main Dishes

Time 30m

Number Of Ingredients 14

1/2 cup chili lemongrass dipping sauce (or sweet Thai chili sauce)
2 tablespoons reduced sodium soy sauce
2 tablespoons Nakano original seasoned rice vinegar
1 tablespoon honey
1/2 tablespoon minced fresh ginger
1 1/2 teaspoons sriracha
1 teaspoon lemongrass paste (I use Gourmet Garden brand)
juice of 1/2 lime
1 large clove garlic, minced
4 bone-in, skin on chicken thighs (about 2 - 2 1/2 pounds total)
1 tablespoon coconut oil
salt and pepper
chopped cilantro for garnish
chopped peanuts for garnish

Steps:

  • Combine all ingredients for the sauce in a small bowl and whisk together, set aside.
  • Preheat oven to 400 degrees.
  • Season chicken liberally with salt and pepper.
  • Place an ovenproof heavy bottomed skillet on the stove top over medium-high heat.
  • Add the coconut oil to the skillet.
  • Once melted, place the chicken thighs skin side down into the skillet and cook until browned, about 3 minutes.
  • Flip the thighs, cook for another 2 minutes.
  • Pour the sauce into the skillet coating both sides of the chicken in it. Arrange the chicken skin side up in the skillet and place in the oven to finish cooking, about 15 more minutes until skin starts to turn golden brown and crispy.
  • Remove from oven, garnish with cilantro and peanuts and serve with cooked rice.

Nutrition Facts : Calories 284 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 13 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 751 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

THAI-STYLE SPARE RIBS



Thai-Style Spare Ribs image

These ribs are often served in Thailand to accompany ice-cold beer, said Andy Ricker, the chef and owner of the Pok Pok restaurants in New York and Portland, Ore. He warns against overcooking them: Thai diners prefer ribs on the chewy side rather than falling-off-the-bone tender. They may be cooked over indirect heat in a covered charcoal grill, but it is far easier to bake them in a slow oven, then reheat (on the grill, if you wish) at the last minute. The ribs are quite flavorful on their own, but serve them with a spicy dipping sauce if you prefer.

Provided by David Tanis

Categories     dinner, meat, main course

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 16

2 racks of baby back ribs, 3 to 4 pounds, halved lengthwise to make 3-inch ribs (ask your butcher to do this)
2 teaspoons kosher salt
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon tamarind paste or hoisin sauce
1 teaspoon toasted sesame oil
2 garlic cloves, minced
2 tablespoons grated ginger
1/2 teaspoon crushed red pepper
1/2 teaspoon black pepper
1/4 teaspoon cinnamon
Pinch of grated nutmeg
Pinch of cayenne
2 tablespoons Shaoxing cooking wine, mirin or sherry
3 tablespoons chopped garlic chives or scallions, for garnish
3 tablespoons chopped cilantro leaves and tender stems, for garnish

Steps:

  • Lay the ribs flat in a roasting pan. (You will have 4 long pieces.) Season lightly with salt on both sides.
  • Make the marinade: In a small bowl, combine honey, soy sauce, tamarind paste, sesame oil, garlic, ginger, red pepper, black pepper, cinnamon, nutmeg and cayenne. Add the wine and 1/4 cup hot water and whisk well.
  • Pour marinade over ribs to completely coat. Marinate at room temperature for 2 hours, turning once or twice, or cover and refrigerate for several hours or overnight.
  • Position a rack in the middle of the oven and heat to 250 degrees. Transfer the roasting pan, uncovered, to the rack. Roast ribs for 1 1/2 hours, basting with pan juices and turning ribs over every 20 minutes or so. If pan juices seem to be drying out or burning, add a little water to the pan. (Alternatively, cook ribs over indirect heat in a covered charcoal grill, turning ribs every 20 minutes or so.)
  • Pour juices from the roasting pan into a small saucepan. Spoon off fat from surface of sauce, then simmer sauce for a few minutes until slightly thickened, then use the juices to paint the ribs.
  • Turn up oven heat to 400 degrees. Return ribs to oven for 10 to 15 minutes, until nicely glazed. (Alternatively, return ribs to the grill to glaze.)
  • Use a sharp knife to divide ribs, cutting between the bones. Pile ribs onto a platter, sprinkle with garlic chives and cilantro, and serve.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 382 milligrams, Sugar 10 grams, TransFat 0 grams

THAI STICKY RICE



Thai Sticky Rice image

In Northern Thailand, sticky rice is essential. Chef Ricker shows you how to steam it to perfection in the traditional way, using a rattan basket. (Plan ahead: the rice needs to be soaked overnight to absorb enough water to stay deliciously chewy.)

Provided by Andy Ricker

Categories     side-dish

Time 11h

Yield 8 servings

Number Of Ingredients 2

2 pounds Thai sticky rice, also called glutinous or sweet rice
2 pandan leaves (optional), also called screwpine leaf

Steps:

  • Place rice in a large bowl and add enough room-temperature water to cover by 1 inch. Soak at least 4 hours and up to 10. Once rice has soaked, rinse rattan basket to dampen, then set upright in a colander. Rinse cheesecloth to dampen, then line the inside of the rattan basket in an even layer (there will be overhang). Set aside.
  • Drain rice by slowly pouring off the water; when most of the water is gone, run the tap gently over the rice to rinse it, letting the water overflow from the bowl. As the tap runs, use your hand to gently stir the rice. The water will be cloudy at first, but it will become almost clear after 2-3 minutes. At that point, drain the rice in the sink using the cloth-lined basket fitted over the colander (discard the rinsing water). Add water to the steamer pot to a depth of 2 inches. Add pandan leaf, then bring water to a boil over high heat, 5 minutes.
  • Tie the cheesecloth into a bundle so the rice is completely enveloped. Place the rattan basket on top of the steamer pot. Reduce heat to medium, and place a pot lid that fits snugly inside the steamer directly on top of the rice bundle. Allow the rice to steam for 15 minutes.
  • After 15 minutes, remove pot lid. Use tongs to flip the cheesecloth bundle, so the top of the bundle now rests against the bottom of the basket. (Use the lid for assistance if necessary.) Replace the lid and steam for 15 more minutes.
  • After a total of 30-35 minutes of steaming, remove rice cooker from heat. Serve immediately, or place rice bundle in an insulated container (such as an ice bucket) to maintain the heat, keeping the container covered until ready to serve, up to 1 hour.

STICKY CHINESE SPARERIBS



Sticky Chinese Spareribs image

The sweet, tangy sauce on these ribs--with honey, sherry, ginger and soy sauce--will make these spareribs a new family favorite.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 4

Number Of Ingredients 6

4 pounds pork spareribs
½ cup Kikkoman Soy Sauce
⅓ cup honey
¼ cup dry sherry
1 clove garlic, crushed
¼ teaspoon ground ginger

Steps:

  • Cut ribs into serving pieces; place in shallow, foil-lined pan, meaty side down.
  • Combine remaining ingredients; brush ribs thoroughly with sauce.
  • Cover and bake at 350 degrees F. 1 hour.
  • Turn ribs over, pour remaining sauce over ribs and brush with sauce. Bake, uncovered, 30 minutes longer; brush occasionally.

Nutrition Facts : Calories 908.6 calories, Carbohydrate 25.9 g, Cholesterol 239.9 mg, Fat 60.1 g, Fiber 0.1 g, Protein 61.8 g, SaturatedFat 22 g, Sodium 2115.4 mg, Sugar 23.3 g

THAI STICKY CHICKEN & RIBS



Thai sticky chicken & ribs image

Marinate this Thai street food favourite the night before for maximum flavour

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 2h

Number Of Ingredients 19

3 small green chillies , chopped
small bunch coriander with stems, stems chopped and leaves used for the dipping sauce
3 garlic cloves , chopped
3cm/1 ¼ inch piece ginger , chopped
1 tsp ground turmeric
2 tbsp soy sauce
4 tbsp fish sauce
8 tbsp palm or soft brown sugar
2 tbsp clear honey
4 chicken thighs , skin on
2 slabs pork loin ribs, about 1kg/2lb 4oz
steamed rice , to serve
200g caster sugar
1 garlic clove , finely sliced
3 tbsp white vinegar (rice or wine)
juice 1 lime
1 tbsp fish sauce
1 red bird's-eye chilli , finely sliced
handful coriander leaves (from coriander in the marinade), chopped

Steps:

  • To make the marinade, put the chillies, coriander stalks, garlic, ginger, turmeric, soy sauce, fish sauce, sugar and honey in a food processor. Whizz to a rough paste. Cut each chicken thigh into 2 pieces down the side of bone (so one side keeps the bone). Put all the chicken and ribs in a ceramic dish or suitable plastic container and pour over the marinade. Turn the meat over so it is coated, cover and put it in the fridge until needed (up to 24 hrs).
  • Make the sauce. Put the sugar in a pan with 250ml water, bring to the boil, simmer for a few mins to make a sugar syrup, then stir in garlic, vinegar, lime juice, fish sauce and chilli. Cool, then stir in coriander. Will keep for 24 hrs in the fridge.
  • Heat oven to 160C/140C fan/gas 3. Lift the ribs into a baking dish, cover with foil and put in the oven for 1 hr. Add the chicken pieces around the ribs, turn up the oven to 200C/180C fan/gas 6 and cook, uncovered, for 20 mins or so until the chicken is cooked through. By now the surface of the ribs and chicken should be quite brown and the marinade slightly sticky; if it isn't, put the lot under the grill - but keep an eye on it.
  • Cut the ribs into sections and pile onto a platter with the chicken, drizzle over some sauce and serve the rest alongside with the salad and some steamed rice.

Nutrition Facts : Calories 533 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Protein 35 grams protein, Sodium 3.33 milligram of sodium

THAI RIBS RECIPE



Thai Ribs Recipe image

This Thai ribs recipe creates very tender ribs that are tangy-sticky good. This ribs recipe is made in your oven, so there's no messy parboiling involved-just stir together the marinade with the ribs and let them bake. Then, just before serving, top with a special Thai sauce that makes these ribs simply divine. Great for serving at a party too!

Provided by Darlene Schmidt

Categories     Appetizer     Dinner     Entree

Time 2h10m

Yield 4

Number Of Ingredients 17

2-3 lbs. pork ribs
For the Marinade
1/2 cup soy sauce
1/2 cup tomato ketchup
1/4 cup sugar (brown, packed)
3 tbsp. sherry (or cooking sherry)
1 chili (red fresh, minced or 1/4 to 1/2 tsp. cayenne pepper, to taste)
For the Thai Sauce
3/4 cup rice vinegar (or other types such as apple cider vinegar)
1/3 cup sugar (brown packed)
1 chili minced (red minced, or 1/2 to 3/4 tsp. cayenne pepper (to taste)
3 tbsp. fish sauce (or substitute 3+1/2 Tbsp. soy sauce)
4 garlic cloves (minced)
1 tbsp.lime juice (fresh-squeezed)
For the Garnish
2-3 onions (green spring (sliced finely)
Optional: 1/2 cup coriander (fresh, roughly chopped)

Steps:

  • Chop up the ribs, being sure to leave on the fat (helps flavor the dish). Pack ribs into a 9 x 13-inch baking dish or pan.
  • Combine marinade ingredients, stirring to dissolve sugar, and pour over the ribs. Turn to saturate all sides. Marinate at least 10 minutes while you warm up the oven (or up to 24 hours in the refrigerator, covered).
  • Preheat oven to 325 F. The marinade should be 1/4- to 1/2-inch deep around the ribs. (If your baking pan is larger, you may need to add up to 1/4 cup water to achieve this.) Cover with lid or foil and bake 1 hour.
  • Remove from oven. There should be at least 1/2 inch of sauce in the pan. While you have the dish out, turn over any ribs that look dry, ensuring most of the meaty parts are covered with sauce. Cover and return to oven for 1 more hour.
  • While ribs are baking, combine Thai Sauce ingredients together in a saucepan. Bring to a boil over high heat, then reduce to medium (it will smell rather pungent as the vinegar burns off). Boil 10 to 12 minutes, or until sauce has been reduced by 1/3 and has thickened.
  • Remove from heat and add 1/2 tablespoon lime juice. Once it has cooled, do a taste-test: it should be tangy, with strong sweet, sour, and spicy tones, plus a little salty. Adjust the flavors by adding more sugar if you find it too sour, more cayenne if you'd like it spicier, or more fish sauce if you'd like it saltier. Add more lime juice if too sweet or salty. Note that it will taste strong now, but will be delicious when combined with the ribs.
  • When ribs are cooked to your liking, transfer to a serving bowl or platter (bring some of the marinade with them). Now drizzle over the tangy Thai sauce and top with the green onion and coriander. Serve with jasmine rice and enjoy!

Nutrition Facts : Calories 1416 kcal, Carbohydrate 43 g, Cholesterol 357 mg, Fiber 2 g, Protein 76 g, SaturatedFat 32 g, Sodium 3475 mg, Sugar 34 g, Fat 105 g, ServingSize Serves 3-4, UnsaturatedFat 0 g

THAI STICKY CHICKEN



Thai Sticky Chicken image

Delicious! Could be used as an appetizer for a larger group. Prep time does not include marinating time, so allow time for that.

Provided by PalatablePastime

Categories     Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

2 1/2 lbs chicken legs
1/3 cup chopped peanuts
2 tablespoons soy sauce
3 tablespoons fish sauce
3 teaspoons minced garlic
2 teaspoons minced fresh ginger
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 tablespoon soy sauce
2 tablespoons fish sauce
1 teaspoon sesame oil
2 tablespoons honey
1 teaspoon hoisin sauce
1/2 fresh lime, juice of
1 1/2 teaspoons red pepper flakes (or to taste)

Steps:

  • Trim chicken of excess skin and fat; hack into smaller pieces (about 4-5 per quarter) with cleaver.
  • Mix together marinade ingredients and pour over chicken in a large ziplock bag or shallow dish, coating chicken completely.
  • Remove excess air from bag, and refrigerate for several hours; if using dish, stir occasionally to mix marinade on meat.
  • Preheat oven to 375 degrees F.
  • Bake chicken skin side up in a preheated oven for 30 minutes; then top with sauce and sprinkle with chopped peanuts, and bake 20 minutes more.
  • Serve with hot rice or Asian noodle dishes.

Nutrition Facts : Calories 686.3, Fat 43, SaturatedFat 10.9, Cholesterol 235.7, Sodium 2804.6, Carbohydrate 16.2, Fiber 1.6, Sugar 11.8, Protein 57.6

STICKY THAI CHICKEN



Sticky Thai Chicken image

These thighs get a dark golden, sticky coating that is irresistible. Adapted from "The Instant Cook," by Donna Hay.

Provided by gailanng

Categories     Chicken Thigh & Leg

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons vegetable oil or 2 teaspoons peanut oil
4 large red chili peppers, peeled and chopped
1 tablespoon freshly grated gingerroot
1 lime (juice only)
3 tablespoons fish sauce
1/3 cup dark brown sugar
8 (1 1/4 lb) boneless skinless chicken thighs, cut in half
2 tablespoons cilantro leaves

Steps:

  • In a skillet over medium-high heat, heat the oil, chili peppers and ginger; cook 1 minute.
  • Add the lime juice, fish sauce and brown sugar and cook, stirring, for 1 minute.
  • Add the chicken and cook for 8 minutes, then increase the heat to high, turn the chicken and cook another 5 minutes, or until it is golden, sticky and cooked through. Watch carefully and adjust the heat so the sauce doesn't burn. Sprinkle with cilantro.

EASY GRILLED STICKY RIBS



Easy Grilled Sticky Ribs image

I'm showing you my favorite way to grill ribs, which of course, is not the same as barbecued ribs. Those are cooked low and slow in a smoker and served as-is, with BBQ sauce on the side. Whereas, these are cooked first, then sliced, and then each rib is glazed with our beautiful sticky sauce on the grill.

Provided by Chef John

Categories     BBQ & Grilled Pork Ribs

Time 5h

Yield 4

Number Of Ingredients 12

4 teaspoons kosher salt
4 teaspoons white sugar
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon garlic powder
2 racks baby back pork ribs
⅓ cup ketchup
¼ cup brown sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 pinch cayenne pepper

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C).
  • Mix salt, sugar, black pepper, paprika, and garlic powder for dry rub together in a small bowl. Set aside.
  • Line a large sheet pan with heavy-duty aluminum foil. Place rack of ribs on the prepared pan, bone side down. Poke all over with a sharp knife. Make shallow slits across at an angle, and then repeat the opposite way; this allows the dry rub to penetrate. Coat on both sides with rub; flip back over, ensuring the bone side is down. Wrap tightly with foil.
  • Transfer to the center of the preheated oven and bake for 2 hours. Remove from the oven and let cool to room temperature. Refrigerate until cold and firm, at least 2 hours, up to overnight.
  • Preheat a charcoal grill until coals are very ashy and hot.
  • Remove from the refrigerator, unwrap, and brush off excess fat. Slice between the bones to separate each rib.
  • Combine ketchup, brown sugar, soy sauce, vinegar, oil, and cayenne with a spoon in a bowl for glaze.
  • Place ribs on the preheated grill and cook for 2 minutes; flip and brush over glaze. Flip and repeat process until ribs are as caramelized as you prefer, about 10 minutes more.
  • Remove to a plate and brush over one more application of glaze. Serve.

Nutrition Facts : Calories 889.6 calories, Carbohydrate 24.5 g, Cholesterol 255.2 mg, Fat 59.1 g, Fiber 0.6 g, Protein 66 g, SaturatedFat 21 g, Sodium 2892 mg

THAI PORK RIBS (SII KHRONG MUU TAI NAAM)



Thai Pork Ribs (Sii Khrong Muu Tai Naam) image

These aromatic Thai ribs employ a unique cooking technique. First, marinate the ribs in a fragrant homemade curry paste; then braise them in a pot sealed with a bowl of ice water, which bastes continuously for a dish that's tender and flavorful. (Note: Authentic Thai ingredients can be found at most Asian specialty stores.)

Provided by Andy Ricker

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 20

1 1-inch piece galangal, about 1 tablespoon sliced
1 1-inch piece fresh turmeric, about 1 teaspoon sliced; or use ½ teaspoon ground turmeric
2 coriander roots, fresh or frozen, about 1 tablespoon sliced; or use cilantro stems
1 1/2 stalks lemongrass, about 3 tablespoon sliced
3 fresh green Thai chiles
5 cloves garlic
5 dried Thai chiles
Kosher salt
1 teaspoon black peppercorns
1 rack pork ribs, St. Louis-style cut, about 2¼ pounds, trimmed to a uniform 4 inches
5 lime leaves, about 1 tablespoon of chiffonade
Kosher salt
2 teaspoons fish sauce, plus more to taste
1 teaspoon sugar, plus more to taste
1/2 teaspoon MSG (optional, but recommended), monosodium glutamate, a flavor enhancer
1 tablespoon vegetable oil
10 pounds ice cubes, divided
1 scallion (green onion)
Handful cilantro, about 2 tablespoon chopped, leaves and stems
3 leaves sawtooth, about 2 tablespoon sliced

Steps:

  • Paste: Prepare ingredients to make the paste. Peel and thinly slice galangal and turmeric; thinly slice cilantro roots. Trim lemongrass stems, then discard tough outer layers; slice into thin coins. Slice chiles into ½-inch pieces. Peel garlic cloves, then roughly chop.
  • Place the mortar and pestle on a towel to keep it sturdy. Chef Ricker advises adding ingredients from hardest to softest texture when making a paste. Place dried chiles into the mortar along with a pinch of salt; pound until chiles are flaky. Add peppercorns and continue pounding, followed by galangal, turmeric, and cilantro root. As the ingredients are added, a rough paste will begin to form. Continue by adding lemongrass, garlic, and green chiles. When all of the ingredients have broken down to a rough pulp, the paste is ready. Makes about ⅓ cup.
  • Ribs: Place rack meat-side down on a cutting board. Cut into individual ribs and place in a bowl. Stack lime leaves, roll like a cigar, slice very thinly (this is called a chiffonade), and set aside. Season ribs with a pinch of salt, fish sauce, sugar, and MSG (optional); toss to coat with your hands. Add the paste and 1 teaspoon sliced lime leaf, reserving the rest for garnish, and massage the ingredients into the ribs until they're evenly coated. Let rest uncovered at room temperature, 1 hour.
  • Add oil to a pot over medium-high heat; when it's smoking, add ribs meat-side down in an even layer. Turn heat to medium-low (to prevent paste from burning) and brown the ribs, 6-8 minutes.
  • While ribs are browning, add 5 pounds ice cubes to the bowl, along with enough water to cover the ice. When ribs are browned, turn them over and reduce heat to low. Place the bowl with ice slurry on the pot so it completely seals off the top. The steam will rise and condense on the cold surface of the bowl, then drip back onto the ribs, creating a self-basting cooking environment.
  • Garnish: While ribs are cooking, trim and thinly slice the scallion. Roughly chop cilantro. Fold sawtooth leaves in half and julienne into ⅛-inch slices. Mix together scallion, cilantro, and sawtooth and set aside, along with remaining lime leaf.
  • After 15 minutes, remove bowl from pot and turn the ribs over. Pour out melted ice slurry and replenish with another 5 lbs ice cubes and water. Add a pinch of salt to the ice water to keep it cold a little longer. Place bowl over pot and continue cooking, 15 more minutes.
  • After 30 minutes of total cooking, remove the bowl. Continue cooking ribs uncovered to reduce the cooking liquid in the pot, 5 minutes. Taste and adjust seasoning by adding salt, sugar, and fish sauce; remove from heat. Place ribs on a serving platter, and spoon paste from the pot over them. Garnish with chopped herbs (scallions, cilantro, sawtooth) and lime leaves. Serve.

THAI STICKY CHICKEN FINGERS RECIPE - (4.2/5)



Thai Sticky Chicken Fingers Recipe - (4.2/5) image

Provided by á-5531

Number Of Ingredients 18

For the sauce:
1-3/4 lbs chicken breasts cut into 1" thick strips
1/2 cup all-purpose flour
salt and pepper
2 eggs
2 Tablespoons milk
2 cups panko bread crumbs
3/4 cup sliced almonds, divided
1/4 cup cilantro, chopped
1/2 cup sweet chili sauce
1/2 cup water
1/4 cup brown sugar
1/4 cup soy sauce
2 Tablespoons rice vinegar
2 Tablespoons fresh lime juice
1/2 teaspoon ground ginger
1 clove garlic, minced
1/4 teaspoon red chili pepper flakes (or more or less)

Steps:

  • Line 2 baking sheets with foil then spray very well with nonstick spray and set aside. Whisk eggs and milk in a shallow dish. Add 1/2 cup almond slices to a food processor then process until mostly fine crumbs and then pour into another shallow dish. Add Panko crumbs to food processor then process until fine crumbs and then add to almond crumbs. Season almond + bread crumb mixture lightly with salt and pepper. Add flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a large Ziplock bag then toss with chicken fingers until well coated. In batches, shake excess flour from chicken fingers then dunk into egg mixture, and then roll in almond + bread crumb mixture, pressing to make sure crumbs stick. Place onto prepared baking sheets then refrigerate for 20-30 minutes to let breading fully adhere - don't skip this step or breading will fall off. Preheat oven to 425 degrees. Spray tops of chicken fingers with extra virgin olive oil or nonstick spray then bake for 10 minutes. Flip then spray tops of chicken fingers again with nonstick spray. Place back into the oven, flipping and rotating baking sheets, and then bake for 7-9 more minutes or until chicken fingers are golden brown and cooked through. Meanwhile combine ingredients for sauce in a small saucepan then bring to a boil over medium-high heat. Lower heat to medium then cook until sauce is reduced and slightly thickened, 5-6 minutes. Pour into a wide bowl then dunk baked chicken fingers into sauce using tongs and place back onto baking sheets. Bake for 4-5 more minutes, watching closely to avoid burning, then serve sprinkled with remaining 1/4 cup sliced almonds and chopped cilantro.

STICKY ASIAN RIBS RECIPE (IN THE OVEN!)



Sticky Asian Ribs Recipe (in the OVEN!) image

Salty but sweet and covered in a delicious sticky sauce - our Sticky Asian Ribs will be your new BBQ staple.

Provided by Steph

Categories     Main Course

Yield 6

Number Of Ingredients 18

3 pounds baby back ribs (about 2 slabs)
1/2 cup brown sugar
1 Tablespoon dry mustard
2 teaspoons garlic powder
2 teaspoons onion powder
1 Tablespoon salt
1 teaspoon pepper
1/2 cup honey
1/2 cup brown sugar
1/3 cup balsamic vinegar
1/3 cup soy sauce
2 teaspoons minced garlic
1 teaspoon ground ginger
1 teaspoon sriracha
1 Tablespoon cornstarch
1 Tablespoon water
1/2 Tablespoon sesame seeds
2 green onions (diced)

Steps:

  • Preheat oven to 275 degrees.
  • Remove the membrane from the ribs (if desired), then rinse the ribs under cold water and pat dry.
  • In a small bowl, mix together brown sugar, dry mustard, garlic powder, onion powder, salt, and pepper. Massage into ribs.
  • Place ribs on a foil-lined baking sheet, then cover them with another piece of foil.
  • Bake ribs for 2 - 2 1/2 hours (check at 2 hours to see if they're done, continue cooking if they're not).
  • While the ribs finish up cooking, in a saucepan over medium heat, add honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, and sriracha. Bring mixture to a boil, then turn down heat.
  • In a small bowl, mix together cornstarch and water, then add to the mixture and simmer for 5 minutes or until the sauce starts to thicken.
  • Remove ribs from the oven and turn the temperature to broil. Brush ribs generously with sauce, then broil for 2-4 minutes (be sure to watch them closely so they don't burn).
  • Top with sesame seeds and green onions.

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2022-01-19 Preheat the oven to 200°C (400°F). . Cut slashes in the chicken and set this aside. . Blend the ingrediants given for marinate till smooth.Pour this in the chicken pieces and marinate over night. . Remove this and place in the baking tray and drizzle with a tsp of oil over it. .
From yummytummyaarthi.com


STICKY SWEET CHINESE RIBS | LOVEFOODIES
2. Rinse the 1-inch pieces of chopped ribs under cold water and pay attention to remove any loose bones where they have been cut. 3.Throw all the above ingredients except the sesame seeds and scallions/spring onions, into a bowl or ziplock …
From lovefoodies.com


GRILLED THAI CHICKEN – EAT, LITTLE BIRD
2018-04-18 Instructions for oven. Preheat the oven to 220°C (420°F). In a roasting dish that will contain all of the chicken pieces later, lightly drizzle the bottom of the dish with olive oil. Arrange the chicken pieces in the pan. Roast for 35-40 minutes until the skin is lovely and golden.
From eatlittlebird.com


EASY KETO THAI STICKY CHICKEN FINGERS – LOW CARB CHICKEN IDEA – …
Instructions. Add the egg and heavy whipping cream to a bowl, and whisk together well. Place the almond flour plus salt and pepper to taste into one shallow bowl, and the pork rind crumbs in another. Dip the chicken into the almond flour, then the …
From kimspireddiy.com


THAI STICKY CHICKEN & RIBS - BBC GOOD FOOD MIDDLE EAST
Array ( [90] => Biscuit Bread Cake sale Caramel [88] => Jubilee Mother's Day Father's Day Valentine's Day [85] => Comfort food Cheap eat Five ingredients or less Batch cooking [84] => British American Caribbean Chinese [77] => Christmas dinner Christmas cheeseboard Christmas pudding Christmas trimmings [61] => Courses Buffet All-time top 20 ...
From bbcgoodfoodme.com


THAI-INFLUENCED STICKY PEANUT BUTTER RIBS RECIPE - MEATWAVE
2020-05-07 Procedure. To make the sauce: Heat oil in a medium saucepan over medium-high heat until shimmering. Add in shallots and cook, stirring occasionally, until softened, but not browned, about 5 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Stir in ketchup, peanut butter, vinegar, sugar, soy sauce, curry paste, fish ...
From meatwave.com


EXTRA STICKY THAI BBQ RIBS W/PEANUT BBQ SAUCE + SWEET THAI …
2014-06-04 Place the ribs in a large baking dish or roasting pan. In a large 4 cup glass measuring cup or bowl combine the sweet thai chili sauce, soy sauce, red curry paste, fish sauce, ginger, garlic and pepper. Whisk to combine and then pour the marinade over the ribs. Place the ribs in the fridge overnight, turning then once or twice if possible to ...
From halfbakedharvest.com


PEPPER TEIGEN'S THAI GLAZED RIBS RECIPE - PUREWOW
2. Make the Ribs: Place the ribs in a large bowl and add the soy sauce, garlic powder and white pepper. Toss to coat. Let stand at room temperature until you’re ready to deep-fry. 3. Fill a wok, large heavy pot or deep skillet with at least 2 inches of oil, making sure to leave a few inches of clearance from the rim.
From purewow.com


THAI STICKY RIBS (OR CHICKEN) - HOME COOKING RECIPES
2020-10-06 Lift the ribs into a baking dish, cover with foil and put in the oven for 1 hr. Turn up the oven to 200C and cook, uncovered, for 20 mins. By now the surface of the ribs should be quite brown and the marinade slightly sticky. Cut the ribs into sections and pile onto a platter, drizzle over some sauce and serve the rest alongside.
From taylormadecooking.co.uk


STICKY THAI CHICKEN - SIDEWALK SHOES
2020-02-19 Preheat the oven to 425. Optional - spray oven proof skillet with cooking spray. Trim off excess fat and skin from the thighs. Pat dry and season on both sides with salt and pepper. Place in the skillet. In a small bowl, whisk together the red pepper flakes, brown sugar, fish sauce, soy sauce and grated ginger.
From sidewalkshoes.com


THAI STICKY CHICKEN & RIBS
When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures.
From pinterest.co.uk


THAI-CHI RECIPE - WAITEY'S
Method. Place 500g of Pork ribs into a saucepan, cover with water and bring to the boil, simmer for 30-40 minutes (depending on size of the ribs. ) Drain the ribs, cover with Thai-Chi sauce, about 1/3 of a bottle. Cook in the oven at 180'c for 20-30 minutes or Barbeque. Sprinkle with sesame seeds! (optional)
From waiteys.com


STICKY THAI DRUMSTICKS - HEINEN'S GROCERY STORE
Instructions. Combine all the ingredients for the marinade, minus the chicken. Whisk until the honey is incorporated. Add chicken legs and allow to rest in the refrigerator for a minimum of three hours (up to overnight). Preheat the oven to 400˚F. You can also make these on the grill, if …
From heinens.com


EASY OVEN BAKED THAI-STYLE RIBS - BAKED AMBROSIA
2017-08-07 Preheat oven to 350°F. Arrange ribs in a single layer in roasting pan. Add all of the marinade to the pan. Roast uncovered 30-45 minutes, basting every 15 minutes with marinade. Remove ribs from roasting pan, and pour marinade into a small bowl for sauce. Brush sauce over ribs and serve immediately,
From bakedambrosia.com


THAI STICKY CHICKEN & RIBS - READABLERECIPES.COM
Heat oven to 160C/140C fan/gas 3. Lift the ribs into a baking dish, cover with foil and put in the oven for 1 hr. Add the chicken pieces around the ribs, turn up the oven to 200C/180C fan/gas 6 and cook, uncovered, for 20 mins or so until the chicken is cooked through. By now the surface of the ribs and chicken should be quite brown and the ...
From readablerecipes.com


THAI STICKY CHICKEN & RIBS RECIPE | BY BBCGOODFOOD.COM | CRAFTLOG
4 tbsp fish sauce Fish sauce A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp… 8 tbsp palm or soft brown sugar. 2 tbsp clear honey. 4 chicken thighs, skin on. 2 slabs pork loin ribs, about 1kg/2lb 4oz Pork paw-k One of the most versatile types of meat, pork is economical, tender if cooked ...
From craftlog.com


THAI-INFLUENCED STICKY PEANUT BUTTER RIBS | AMAZING HAMBURGER
2020-05-10 To make the ribs: In a small bowl, mix together sugar, curry paste, fish sauce, salt, and pepper. Remove membrane from back of each rack of ribs and trim meat of excess fat. Spread seasoning mixture all over each rack of ribs. ire up a smoker or grill to 225°F, adding chunks of smoking wood when at temperature.
From amazinghamburger.com


CHINESE STICKY HOISIN RIBS - TASTY BITES
2020-06-17 Instructions. Preheat oven to 400˚F. Bring a large pot of water to a boil. Add ribs, ginger, and garlic. Bring back to a boil and let simmer for 30 minutes. Turn off heat and let sit for about 5 minutes. Meanwhile, In a saucepan, combine hoisin sauce, vinegar, soy sauce, five-spice powder, and brown sugar.
From tastybites.net


THAI STICKY RIBS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Will keep for 24 hrs in the fridge. Heat oven to 160C/140C fan/gas 3. Lift the ribs into a baking dish, cover with foil and put in the oven for 1 hr. Add the chicken pieces around the ribs, turn up the oven to 200C/180C fan/gas 6 and cook, uncovered, for 20 mins or so until the chicken is cooked through.
From stevehacks.com


CRISPY CHICKEN WITH STICKY RICE - THAI FOOD MADE EASY
-While waiting for chicken to be cooked. Drain the excess water from the rice then wash the rice for 2 minutes.-Put the glutinous rice in the microwavable bowl add 190 ml of water and cook in the microwave for 10 minutes. – Once chicken is cooked, put it on the serving plate with the sticky rice. Accompany with salad or vegetable of your choice.
From thaifoodmadeeasy.com


THAI STICKY CHICKEN AND RIBS RECIPE | EAT YOUR BOOKS
Save this Thai sticky chicken and ribs recipe and more from BBC Good Food Magazine, June 2011 to your own online collection at EatYourBooks.com. Toggle navigation. EYB; Home. My Home; Forum; Blog; My Bookshelf . About My Bookshelf; Indexing; Add Personal Recipes; Library. Recipes; Online Recipes; Books; Indexed Books; Magazines; Blogs; Notes/Reviews; …
From eatyourbooks.com


THAI STICKY CHICKEN & RIBS RECIPE | YUMMLY | RECIPE | BBC GOOD …
Jan 6, 2014 - Thai Sticky Chicken & Ribs With Green Chillies, Dipping Sauce, Coriander, Garlic Cloves, Ginger, Ground Turmeric, Soy Sauce, Fish Sauce, Soft Brown Sugar, Clear Honey, Chicken Thighs, Ribs, Rice, Caster Sugar, Garlic Clove, White Vinegar, Lime, Fish Sauce, Chilli, Coriander. Pinterest . Today. Explore. When the auto-complete results are available, use the …
From pinterest.com.au


THAI STICKY CHICKEN & RIBS RECIPE - EASY RECIPES
Thai sticky chicken & ribs recipe Heat oven to 160C/140C fan. Lift the ribs into a baking dish, cover with foil and put in the oven for 1 hr. Add the chicken pieces around the ribs, turn up the oven to 200C/180C fan and cook, uncovered, for 20 …
From recipegoulash.cc


WHAT TO EAT: STICKY, SAUCY RIBS WITH A THAI TWIST | OTTAWA CITIZEN
2016-05-17 Discard membrane. 2. Place ribs in a large baking dish. 3. Mince ginger root and garlic in food processor (or mince by hand and add to a bowl.). Add sweet Thai chili sauce, soy sauce, curry paste ...
From ottawacitizen.com


THAI STICKY CHICKEN & RIBS RECIPE | NEW IDEA FOOD
Heat oven to 160C/140C fan. Lift the ribs into a baking dish, cover with foil and put in the oven for 1 hr. Add the chicken pieces around the ribs, turn up the oven to 200C/180C fan and cook, uncovered, for 20 mins or so until the chicken is cooked through. By now the surface of the ribs and chicken should be quite brown and the marinade ...
From newideafood.com.au


THAI BAKED CHICKEN DRUMSTICKS - RASA MALAYSIA
2022-05-03 Preheat oven to 375°F (190°C). Rinse the chicken and pat dry with paper towels. Combine all the ingredients in Marinade, whisk to mix well to form a nice milky pale yellow mixture. Add the cilantro and garlic to the chicken, rub …
From rasamalaysia.com


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