Recipe of the week : Hot and Sweet Chicken


125ml rice vinegar
160g caster sugar
6 garlic cloves, crushed
large pinch of dried chili flakes
1 teaspoon ground coriander
black pepper
2 tablespoons lemon juice
8 boneless, skinless chicken thighs (cut in halves or quarters)
1/2 cucumber, peeled and sliced thinly
oil for cooking
2 tablespoons of caster sugar (extra)
2 tablespoons of fish sauce


-Put the vinegar and the sugar (160g) into a saucepan and bring to the boil. Turn down and then simmer for a minute. Add 2 crushed garlic cloves, the chili flakes and a pinch of salt. Set aside and leave to cool. This is going to be the dressing.

-Heat a dry frying pan for a minute and then add the ground coriander and the the pepper. Stir it in to toast. Transfer to a mixing bowl. Now add the remaining 4 cloves of garlic and a pinch of salt. Add 2 tablespoons of cooking oil and all the lemon juice, mix to a paste and try and coat all of the chicken with it.

-Add about a tablespoon of oil in a wok and, add the chicken and fry on both sides until cooked through and brown (at least 10 minutes). Sprinkle in the remaining 2 tablespoons of sugar and the fish sauce and cook for a further minute until any excess liquid has been evaporated and the chicken pieces are sticky.

-Serve with rice and some thinly sliced cucumber. Drizzle on some of the dressing you have put aside and enjoy.


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