Let’s take a moment and celebrate the fact that I ate leftovers! Not once, not twice, but THREE TIMES! Check it, three times! As a notorious hater of leftovers, this is monumental. History in the making right now, folks. But when I have tasty, tender chicken like this, I am willing to eat it for a couple days. And let me tell you, it’s also great for post-kickboxing refuelling. Gordon Ramsay would be so f#cking proud of me (except maybe for the fact that I altered his recipe… but only because I couldn’t find the few ingredients that made it “Sichuan”)! It’s just too bad I had no one to share this pot of sticky chickeny goodness with. Actually no, I’m glad I didn’t have to share. More for me.
Sticky Asian Chicken
- 8 boneless, skinless chicken thighs
- sunflower or canola oil, for frying
- 3 garlic cloves, peeled and sliced
- 4 cm piece fresh ginger root, peeled and grated
- 1 red chilli pepper, deseeded and finely chopped
- 1 tsp fresh ground pepper
- zest of half an orange
- granulated sugar
- 4 tbsp soy sauce
- 2 Tbsp sherry vinegar
- 1 Tbsp rice vinegar
- sea salt and freshly ground black pepper, to taste
- 2-3 green onions, trimmed and sliced
- soy sauce and/or sesame oil, drizzled, to serve
- Cut each chicken thigh into 3 pieces.
- Make marinade: Mix soy sauce, sherry vinegar, rice vinegar, salt and pepper (to taste) with 2 Tbsp water. Place in ziploc bag with the chicken thighs, and place in fridge to marinade for up to 2 hours.
- Heat a frying pan or wok over high heat, add a little oil and fry the garlic, ginger and chilli for 3 minutes until tender and aromatic. Add fresh ground pepper and orange zest, stirring over heat for 30 seconds.
- Add the chicken and marinade. Sprinkle on a little bit of sugar and stir well. Cover the pan and cook over medium heat for 20-25 minutes until coloured on all sides and marinade has reduced to a sticky sauce.
- To serve, add the green onions and drizzle with soy sauce and sesame oil, if desired.