Sticky Thai Chicken | Nakano Flavors
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Sticky Thai Chicken

Sticky Thai Chicken

Recipe Courtesy of Gina Matsoukas of Running to the Kitchen

 
Yield: 4 servings | Prep Time: 10 minutes | Cook Time: 20 minutes

Ingredients

For the sauce:

  • ½ cup chili lemongrass dipping sauce or sweet Thai chili sauce
  • 2 Tbsp. reduced sodium soy sauce
  • 2 Tbsp. NAKANO® Seasoned Rice Vinegar
  • 1 Tbsp. honey
  • ½ Tbsp. minced fresh ginger
  • ½ Tbsp. minced fresh ginger
  • 1 tsp. lemongrass paste
  • juice of ½ lime
  • 1 large clove garlic, minced

For the chicken:

  • 4 bone-in, skin on chicken thighs, about 2 to 2½ lbs.
  • 1 Tbsp. coconut oil
  • salt and pepper, to taste
  • cilantro for garnish, chopped
  • peanuts for garnish, chopped

Directions

  1. Combine all ingredients for the sauce in a small bowl and whisk together, set aside.
  2. Preheat oven to 400ºF.
  3. Season chicken liberally with salt and pepper.
  4. Place an ovenproof heavy bottomed skillet on the stovetop over medium-high heat.
  5. Add the coconut oil to the skillet.
  6. Once melted, place the chicken thighs skin side down into the skillet and cook until browned, about 3 minutes.
  7. Flip the thighs, cook for another 2 minutes.
  8. 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.
  9. Remove from oven, garnish with cilantro and peanuts and serve with cooked rice.

Tips:

Swap white vinegar for NAKANO® Rice Vinegar for a slightly tangier flavor

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