STICKY THAI CHICKEN
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
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 STICKY CHICKEN
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
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
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
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 STICKY CHICKEN DRUMSTICKS RECIPE BY TASTY
Here's what you need: chicken drumsticks, garlic, ginger, red chili, honey, soy sauce, sesame seed, spring onion
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a mixing bowl, combine the garlic, ginger, chili, honey, and soy sauce.
- Mix in the chicken drumsticks.
- Cover with cling film and leave to marinate in the fridge for 4-6 hours, or overnight.
- Fry the chicken in a large pan, on all sides for about 10-15 minutes, stirring often to prevent the marinade from burning, until golden brown.
- Remove from the pan and pour in the marinade.
- Bring to a boil and stir, until the marinade is thick and resembles a sauce.
- Throw the chicken back in the pan and fry for a further 5-10 minutes in the sauce, making sure each drumstick is evenly coated and cooked through.
- Garnish with sesame seeds and spring onions.
- Enjoy!
Nutrition Facts : Calories 419 calories, Carbohydrate 19 grams, Fat 19 grams, Fiber 0 grams, Protein 40 grams, Sugar 16 grams
SWEET, STICKY AND SPICY CHICKEN
This chicken dish uses skinless boneless chicken breasts and tastes delicious. It's great as an appetizer or as a main dish served with rice and a veggie.
Provided by katemartinodotcom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 22m
Yield 4
Number Of Ingredients 9
Steps:
- Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
- Lightly salt and pepper the chicken strips.
- Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 13.9 g, Cholesterol 59.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 2.2 g, Sodium 1176.2 mg, Sugar 12.3 g
THAI STICKY CHICKEN & RIBS
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
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 STICKY CHICKEN FINGERS RECIPE - (4.2/5)
Provided by á-5531
Number Of Ingredients 18
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.
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