Sticky Asian Chicken

Sticky Asian Chicken {Apartment 302}

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

Adapted from Sichuan Chicken Thighs in Gordon Ramsay’s Ultimate Cookery Course

Serves 4

  • 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
  1. Cut each chicken thigh into 3 pieces.  
  2. 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.
  3. 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.
  4. 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.
  5. To serve, add the green onions and drizzle with soy sauce and sesame oil, if desired.

Sticky Asian Chicken {Apartment 302}

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