Sweet and Spicy Sticky Chicken over Brown Rice
- boneless skinless chicken thighs
- 1/2 c
- brown sugar
- 4 clove
- 2 Tbsp
- freshly grated ginger root
- 3 Tbsp
- rice wine vinegar (plain rice vinegar will work, too)
- 2 Tbsp
- fish sauce (check asian section near soy sauce)
- 2 Tbsp
- soy sauce
- 1/3 c
- 1/2 tsp
- fresh ground black pepper
- 1/4 tsp
- crushed red chile flakes
- 1 Tbsp
- peanut or vegetable oil
- large sweet onion
- scallions, sliced thin
- 1 bunch
- cilantro, for garnish
- 2 c
- brown rice
How to Make Sweet and Spicy Sticky Chicken over Brown Rice
- 15 (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.
- 2In 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.
- 3Trim any excess fat off the chicken thighs and set aside in the bowl with the marinade.
- 4Heat 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.
- 5Add 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.
- 6Remove 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.