RECIPE - Sweet & Spicy Sticky Chicken Thigh
Yay! We made it to the end of the work week foodie & home cook fam! We all deserve a pat on the back for surviving the first week of the new year. But you know what's even better than that? A new, super easy to follow recipe! Yes!
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This recipe was inspired by a co-worker who makes a drier, crispy version of this dish. She also uses entire dried chili. Since I don't remember her exact recipe but was craving this for days, I decided to make my own version of it! Cravings satisfied! :P
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I'm so excited to share this recipe with y'all. This dish uses ingredients most of us already have at home, and will surely be a hit in the dinner table. You get sweet, savoury and spicy flavours all in one dish with a thick, sticky sauce. This dish goes perfectly well with steamed rice, or noodles.
RECIPE NOTE: To make the dish less spicy, use 1-2 Thai chilis.
To watch how I cooked this dish, head over to my Instagram account @yvrhomecook and watch my IG stories or IGTV. If you want to try this recipe bookmark it, share it, screenshot it!
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For more recipes and meal ideas, click the "Follow" button in my Instagram profile & check keep checking my cooking blog!
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Have a great start to the weekend foodie fam! Happy Cooking and Eating!
HOW TO MAKE
INGREDIENTS
2 cups chicken powder
1.5 cups water
2 tbsp soy sauce
1 tbsp rice vinegar
4 tbsp ketchup
3 tbsp honey
1 tbsp cornstarch
2-4 pcs thai chili, minced
1 whole white onion, quartered
1.5 lbs boneless chicken thigh, chopped to bite-sized pieces
3/4 cups cashews
2-3 sprigs green onions, chopped
2 tbsp cooking oil
PROCEDURE
1. Make the sauce. In a bowl, mix the first 7 ingredients on the list. Set aside.
2. In a heated medium high heat pan, add oil and sauté garlic & Thai chilis. Sauté until aromatic or around -2 minutes. Add onions and continue to sauté for about 1 minute. Be careful not to overcook the onion.
3. Add chicken and sauté until chicken is browned or cooked halfway through, around 3-4 minutes. The chicken will brown and stick to the bottom of the pan. This is okay.
4. Pour the sauce into the pan to deglaze. Carefully loosen the build up at the bottom. Mix sauce with the chicken, ensuring there is enough liquid in the pan to cover the chicken.
5. Reduce sauce to low to medium heat and let simmer until sauce thickens and chicken continues to cook.
6. Turn off heat and add cashews and green onions to the pan and mix.
7. Serve with a bowl of steamed white rice or noodles.
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