Sweet & Spicy Sticky Chicken
Recipe from Fine Cooking Magazine

This dish, full of Asian flavors, is best served with plenty of steamed jasmine rice and sauteed snap peas.


Sweet & Spicy Sticky Chicken

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Servings: Serves 4
Related Categories: Asian Cuisine, Chicken, Chicken Thighs, Dinner
 
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Ingredients
  • 1/2  cup
    dark brown sugar
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  • 1/4   cup
    fish sauce
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  • 1/3  cup
    water
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  • 3  tablespoons
    rice-wine vinegar
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  • 2  tablespoons
    soy sauce
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  • 1  tablespoon
    minced fresh ginger
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  • 1 
    clove garlic, minced
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  • 1/2  teaspoon
    freshly ground black pepper
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  • 1/2  teaspoon
    crushed red pepper flakes
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  • 1  tablespoon
    peanut or vegetable oil
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  • 3 
    scallions (white and green parts), thinly sliced
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  • 8 
    chicken thighs (bone in or boneless), fat and skin removed
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  •  
    Cilantro sprigs for garnish
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Directions
1.
In a bowl, whisk the brown sugar, fish sauce, water, rice-wine vinegar, soy sauce, ginger, garlic, black pepper, and red pepper flakes.
2.
Heat the oil in a large frying pan over medium heat. Add the scallions and cook until soft, about 3 minutes. 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, until cooked, 25 to 30 minutes.
3.
Remove the thighs from the pan and cover with foil to keep warm. Increase the heat to high and reduce the sauce by half or until it is slightly thickened and resembles a bubbling caramel sauce. Serve the chicken with the sauce, garnished with the cilantro sprigs.

Tip:
Look for fish sauce in the Asian section of your grocery store or at an Asian market.

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