Thai Glazed Chicken
This Thai chicken dish goes down in a glaze of glory. All of these flavors blend perfectly together. It's as good as any Thai restaurant, but you don't even have to leave the house.
Ingredients
- 3 pound(s) chicken, cut up and trimmed of excess fat
- 3 tablespoon(s) soy sauce
- 1 1/2 tablespoon(s) garlic, minced
- 1 1/2 tablespoon(s) ginger, minced
- 1 teaspoon(s) dried chili flakes, crushed
- 1 tablespoon(s) corn oil
- 1 lime wedges
- 1 cilantro leaves, chopped for garnish
- 1/4 cup(s) sugar
- 2 tablespoon(s) Thai fish sauce
Instructions
- Place chicken in a large bowl with soy sauce, 1 tbsp each of garlic and ginger and 1 tbs chili flakes.
- Toss well to coat.
- Chicken may be covered and refrigerated for up to a day.
- Put oil in a large, deep nonstick skillet over medium-high heat.
- Remove chicken from marinade, and add skin-side down, to hot oil.
- Brown well on both sides, then lower heat, and cook until chicken is cooked through, about 25 minutes.
- At this point, chicken can be served with lime wedges and cilantro.
- For Vietnamese-style chicken, remove chicken from pan, and then turn heat to low, and add sugar, another tbsp each of garlic and ginger and another tbs of chili, along with 2 tbsp water.
- Raise heat to high and cook, stirring occasionally, until sugar melts and sauce thickens and foams.
- Add nam pla and any juices accumulated around the reserved chicken, and cook a minute more, then return chicken to pan, and cook, turning pieces until they are nicely glazed and chicken is hot.
- Remove from skillet, spoon sauce on top, garnish with lime and cilantro, and serve.
Nutrition
Calories: 618.7kcalCarbohydrates: 80.87gProtein: 32.18gFat: 19.74gSaturated Fat: 3.51gCholesterol: 63mgSodium: 5836.83mgFiber: 3.87gSugar: 62.63g
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