Sweet & Spicy Sticky Chicken

READY IN: 30mins
Recipe by Ridgely

Moist chicken thighs coated in a thick sweet and spicy Asian sauce coat. Incredible! Our family loved it!! I even used frozen thighs right into the pan. Serve with Jasmine rice and sauteed snap peas. Recipe from Fine Cooking Magazine

Top Review by Ilovemy4kids

Loved this one. Used chicken breasts instead of thighs, and cubed them for faster cooking. Thank you for posting.

Ingredients Nutrition

Directions

  1. In a bowl, whisk together the brown sugar, fish sauce, water, rice wine vinegar, soy sauce, ginger, garlic, black pepper and crushed red chile flakes.
  2. Heat oil in a large frying pan over medium heat. Add the scallions and cook until soft, about 3 minutes.
  3. Add the thighs and the brown sugar mixture. 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, turning the thighs occasionally for about 20 minutes.
  4. Then turn the heat back up to high and cook for another 5 to 10 minutes until sauce thickens and slightly browns chicken. Garnish with cilantro.

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