Tiger Sauce Chicken Bowl Crispy Chicken Skin

blentz8 avatar
By barbara lentz
from beulah, MI

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.

serves 4
prep time 5 Min
cook time 45 Min
method Stove Top

Ingredients

  • FOR THE CHICKEN
  • 4
    bone in chicken thighs
  • 2 lg
    shallots sliced
  • 6 clove
    garlic minced
  • 1 Tbsp
    fresh ginger minced
  • 2 c
    water
  • 1 c
    brown sugar
  • 3 Tbsp
    tiger sauce
  • 1 Tbsp
    soy sauce
  • 2 Tbsp
    rice vinegar
  • 1 Tbsp
    cornstarch
  • 2 Tbsp
    shoaxing wine
  • NOODLES
  • 8 oz
    rice or cellophane noodles
  • CRISPY CHICKEN SKIN
  • 1 Tbsp
    olive oil
  • 4 pieces chicken skin carefully removed from the thighs
  • GARNISHES
  • chives for garnish
  • extra tiger sauce
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How To Make

  • 1
    Carefully remove the skin from the chicken thighs and set aside to dry.
  • 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.
  • 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.
  • 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
  • 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
  • 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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