sweet and spicy sticky chicken over brown rice

How To Make sweet and spicy sticky chicken over brown rice

• 1

  5 (or more) hours before you want to serve the dish, soak the rice in a saucepan of lukewarm water. Make sure there are a couple inches of water above the rice. After it's soaked for at least 4 hours (right around the time to start prepping the marinade/chicken) transfer the rice to a large strainer and rinse it under the tap to remove excess starch. Put rice in a rice cooker with 2 T butter and 1/2 tsp salt and 4 c water and cook until done. It should be ready around the same time as the chicken.
• 2

  In a bowl, whisk together the grated ginger, chopped garlic, brown sugar, fish sauce, water, rice wine vinegar, soy sauce, black pepper and crushed red chile flakes.
• 3

  Trim any excess fat off the chicken thighs and set aside in the bowl with the marinade.
• 4

  Heat the oil in a large frying pan over medium heat. Add the chopped onions and sauté for 2-3 minutes. Add the scallions and sauté for another 3 minutes or until the scallions have softened.
• 5

  Add the thighs and the brown sugar mixture to th pan. Turn the heat to high and bring to a boil. As soon as it comes to a boil, reduce the heat to low and simmer for 25-30, turning the thighs at 15 minutes, until the thighs are fully cooked.
• 6

  Remove the thighs from the pan and cover with foil to keep warm. Increase the heat to high and reduce the sauce until it is slightly thickened and resembles a bubbling caramel sauce. Serve the chicken in the sauce, garnished with the cilantro, if using.
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