This chicken in a sticky glaze is a new family favourite but I'd serve it to guests as well. Boneless skinless chicken thighs stay tender and moist and chopped peanuts make an attractive garnish.
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 1⁄2 lbs boneless skinless chicken thighs
- 3⁄4 cup water
- 1⁄3 cup sugar
- 2 tablespoons shallots or 2 tablespoons sweet onions, finely chopped
- 2 tablespoons oyster sauce
- 2 tablespoons white vinegar
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon garlic, minced (or more to your taste)
- 1 teaspoon soy sauce
- 1⁄2 star anise (optional)
- 1⁄3 cup roasted peanuts, chopped
- 2 tablespoons cilantro, chopped (optional)
- Heat butter and oil in a large frying pan over medium heat.
- Open chicken thighs to lie flat in the pan and brown on both sides, in batches if necessary. Set chicken aside.
- Remove all but 1 Tbsp of fat from the pan, then add remaining ingredients except peanuts and cilantro.
- Stir and simmer until the sauce becomes thickened and syrupy, about 15 minutes. Taste carefully (it's very hot!) and add more garlic and vinegar if necessary to your taste.
- Return the chicken to the pan, coat with syrup and cook until chicken is cooked through. If the glaze becomes too thick add a small amount of water and stir. Remove star anise if using.
- Garnish with chopped peanuts and cilantro if you like and serve.