Thai Sticky Chicken…

“There are many dishes of food to go with rice.

Most of them are hot and spicy and

that is what Thai food is famous for.”

~ Thai Life

I love all the flavours in this dish!

img_4149

Let’s cook!

IMG_1547

Lemongrass is a must for Thai food.

img_4150

I like to prepare my paste using my pestle and mortar.

Ingredients:

  • 6 pieces of chicken, drumsticks and thighs
  • 1 red chilli, seeds removed and chopped
  • small piece of ginger, grated
  • 2 cloves garlic, roughly chopped
  • 1 stick lemongrass, bruised and insides roughly chopped
  • small bunch of fresh coriander
  • 1 tbs dark brown sugar
  • 1 lime, juice only
  • 1tbs light soy sauce
  • 1 tbs fish sauce, (nam pla)

img_4151

In goes the soy and fish sauce to the marinade.

img_4152

Chicken and marinade in a ziplock bag and into the fridge.

img_4166

Roast in a hot oven.

Method:

  1. Using a sharp knife, cut slashes in the chicken drumsticks and thighs, then place in a plastic bag.
  2. Grind the chillies, ginger, garlic, lemon grass and coriander using a pestle and mortar and then stir in the sugar, lime juice, soy  and fish sauce and pour over the chicken.
  3. Seal the bag and leave the chicken to marinate in the fridge for a few hours, or overnight if possible, tossing occasionally.
  4. Preheat the oven to 200°C/400°F/gas 6.
  5.  Remove the chicken from the fridge half an hour before cooking to bring to room temperature.
  6. Arrange in a single layer in a roasting tin and reserve the marinade.
  7. Roast in the oven for 30 minutes baste the chicken with the juices, then continue to roast for 15 minutes, until the meat is cooked and the skin is caramelised.
  8. Remove from the oven, leave the chicken to rest on a warming plate.
  9. Place the roasting tin on a medium heat on the hob.
  10. Pour in the reserved marinade and bring to the boil, then simmer for a few minutes, stirring with a wooden spoon, until thickened and sticky.
  11. Pour the sauce over the chicken, scatter with coriander leaves and serve.

img_4198

Baste with the pan juices after 25 minutes.

img_4200

Add the reserved marinade to the pan juices and cook on the hob.

Whilst the cooked chicken rests, prepare the Thai Fried Rice, then serve.

This dish os so satisfying to make and eat…yum!

Enjoy,

Frances 😋

Advertisements

7 thoughts on “Thai Sticky Chicken…

  1. Pingback: My Thai Fried Rice… | Loving Leisure Time

  2. Pingback: Friday Stir Fried Noodles… | Loving Leisure Time

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: