tiger sauce chicken bowl crispy chicken skin

Name: Tiger Sauce Chicken Bowl Crispy Chicken Skin
Prep time: 5 min
Cook time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: ## FOR THE CHICKEN; 4 - bone in chicken thighs; 2 large shallots sliced; 6 clove(s) garlic minced; 1 tablespoon(s) fresh ginger minced; 2 cup(s) water; 1 cup(s) brown sugar; 3 tablespoon(s) tiger sauce; 1 tablespoon(s) soy sauce; 2 tablespoon(s) rice vinegar; 1 tablespoon(s) cornstarch; 2 tablespoon(s) shoaxing wine; ## NOODLES; 8 ounce(s) rice or cellophane noodles; ## CRISPY CHICKEN SKIN; 1 tablespoon(s) olive oil; - 4 pieces chicken skin carefully removed from the thighs; ## GARNISHES; - chives for garnish; - extra tiger sauce

9 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Apr 24, 2018

Tiger sauce is a hot sauce that tends to be more like a sweet and sour sauce with a bite. It is not too hot and goes amazing in Asian style dishes.

Rate

prep time 5 Min

cook time 45 Min

method Stove Top

yield 4 serving(s)

Ingredients

FOR THE CHICKEN
4 - bone in chicken thighs
2 large shallots sliced
6 cloves garlic minced
1 tablespoon fresh ginger minced
2 cups water
1 cup brown sugar
3 tablespoons tiger sauce
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 tablespoon cornstarch
2 tablespoons shoaxing wine
NOODLES
8 ounces rice or cellophane noodles
CRISPY CHICKEN SKIN
1 tablespoon olive oil
- 4 pieces chicken skin carefully removed from the thighs
GARNISHES
- chives for garnish
- extra tiger sauce

How To Make tiger sauce chicken bowl crispy chicken skin

Step 1

Carefully remove the skin from the chicken thighs and set aside to dry.

Step 2

Add some oil to a large pot and saute the shallot, garlic and ginger 5 minutes. Mix the water, brown sugar, Tiger sauce, rice vinegar and soy sauce together. Pour into the onion mixture then add the chicken thighs. Bring to boil. Reduce the heat and simmer about 30 minutes or until chicken in no longer pink.
Step 3

Meanwhile place the oil in a large skillet. Place the chicken skin in the hot oil and let it crisp up turning frequently to not let it burn. Remove and place on paper towels to drain. Then cut into strips and set aside.
Step 4

Once the chicken in done remove it from the pot and set it on a cutting board. Increase the heat to high and reduce the sauce to half about 15 minutes
Step 5

Cook the noodles according to package directions. Drain and set aside. Once the sauce is reduced mix the cornstarch and wine together then whisk into the pan until thick. Remove from heat
Step 6

Slice the chicken from the bones. To assemble the dish place some noodles in bowl. Top with a couple ladles of sauce then chicken pieces some chives then lay a few pieces of crispy chicken skin over the top. Serve with extra tiger sauce.
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