Thai Sticky Chicken Recipes

Steps:

• Trim chicken of excess skin and fat; hack into smaller pieces (about 4-5 per quarter) with cleaver.
• Mix together marinade ingredients and pour over chicken in a large ziplock bag or shallow dish, coating chicken completely.
• Remove excess air from bag, and refrigerate for several hours; if using dish, stir occasionally to mix marinade on meat.
• Preheat oven to 375 degrees F.
• Bake chicken skin side up in a preheated oven for 30 minutes; then top with sauce and sprinkle with chopped peanuts, and bake 20 minutes more.
• Serve with hot rice or Asian noodle dishes.

Steps:

• In a skillet over medium-high heat, heat the oil, chili peppers and ginger; cook 1 minute.
• Add the lime juice, fish sauce and brown sugar and cook, stirring, for 1 minute.
• Add the chicken and cook for 8 minutes, then increase the heat to high, turn the chicken and cook another 5 minutes, or until it is golden, sticky and cooked through. Watch carefully and adjust the heat so the sauce doesn't burn. Sprinkle with cilantro.

Steps:

• Line 2 baking sheets with foil then spray very well with nonstick spray and set aside. Whisk eggs and milk in a shallow dish. Add 1/2 cup almond slices to a food processor then process until mostly fine crumbs and then pour into another shallow dish. Add Panko crumbs to food processor then process until fine crumbs and then add to almond crumbs. Season almond + bread crumb mixture lightly with salt and pepper. Add flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a large Ziplock bag then toss with chicken fingers until well coated. In batches, shake excess flour from chicken fingers then dunk into egg mixture, and then roll in almond + bread crumb mixture, pressing to make sure crumbs stick. Place onto prepared baking sheets then refrigerate for 20-30 minutes to let breading fully adhere - don't skip this step or breading will fall off. Preheat oven to 425 degrees. Spray tops of chicken fingers with extra virgin olive oil or nonstick spray then bake for 10 minutes. Flip then spray tops of chicken fingers again with nonstick spray. Place back into the oven, flipping and rotating baking sheets, and then bake for 7-9 more minutes or until chicken fingers are golden brown and cooked through. Meanwhile combine ingredients for sauce in a small saucepan then bring to a boil over medium-high heat. Lower heat to medium then cook until sauce is reduced and slightly thickened, 5-6 minutes. Pour into a wide bowl then dunk baked chicken fingers into sauce using tongs and place back onto baking sheets. Bake for 4-5 more minutes, watching closely to avoid burning, then serve sprinkled with remaining 1/4 cup sliced almonds and chopped cilantro.

Steps:

• Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.

Steps:

• To make the marinade, put the chillies, coriander stalks, garlic, ginger, turmeric, soy sauce, fish sauce, sugar and honey in a food processor. Whizz to a rough paste. Cut each chicken thigh into 2 pieces down the side of bone (so one side keeps the bone). Put all the chicken and ribs in a ceramic dish or suitable plastic container and pour over the marinade. Turn the meat over so it is coated, cover and put it in the fridge until needed (up to 24 hrs).
• Make the sauce. Put the sugar in a pan with 250ml water, bring to the boil, simmer for a few mins to make a sugar syrup, then stir in garlic, vinegar, lime juice, fish sauce and chilli. Cool, then stir in coriander. Will keep for 24 hrs in the fridge.
• Heat oven to 160C/140C fan/gas 3. Lift the ribs into a baking dish, cover with foil and put in the oven for 1 hr. Add the chicken pieces around the ribs, turn up the oven to 200C/180C fan/gas 6 and cook, uncovered, for 20 mins or so until the chicken is cooked through. By now the surface of the ribs and chicken should be quite brown and the marinade slightly sticky; if it isn't, put the lot under the grill - but keep an eye on it.
• Cut the ribs into sections and pile onto a platter with the chicken, drizzle over some sauce and serve the rest alongside with the salad and some steamed rice.