Sticky Coconut Chicken Dinner Food

STICKY COCONUT CHICKEN

Steps:

• Place the chicken thighs in a large ziplock bag.
• Add the coconut milk, add the chilli flakes then grate in the ginger and garlic.
• Seal the bag and then give everything a good squish to ensure everything is well mixed and coated.
• Leave to marinate for at least 4 hours or up to 24 hours.
• Mix the rice wine vinegar, water, sugar and soy sauce together and set aside.
• Place a large non-stick frying pan over a high heat. Once it is super hot add the oil and then arrange the chicken thighs in a single layer with the smooth side down. (discard the marinade)
• Reduce the heat to medium/low and cook the chicken for 10 minutes.
• Turn the chicken over and pour over the vinegar mixture.
• Allow the chicken to cook for a further 10 minutes, then carefully use a spoon to glaze the chicken.
• Cook for another 5-10 minutes until the chicken is cooked through and the glaze is thicker and sticky.
• Serve with rice and some green veg.

STICKY COCONUT CHICKEN

Steps:

• Combine the rice vinegar, sugar, soy sauce and 1 t of chilli flakes. Bring to a boil, and boil until reduced to 1/2 cup (about 10 minutes). Use warm. Can be made up to 1 week ahead.
• Rinse and pat the chicken dry. Combine coconut milk, ginger, pepper and the rest of the chili flakes. Add chicken and marinate at least 1 hour, up to 24 hours.
• Grill chicken, making sure to pull thighs open and lay flat on an oiled grill on high heat. Cook, turning as needed to brown on both sides, basting often with remaining marinade, until done - 10 - 12 minutes.
• Serve with chili glaze and sticky rice.

STICKY LIME & COCONUT CHICKEN DRUMSTICKS

Steps:

• Mix the coconut cream, curry paste, lime zest and juice and 1 tbsp honey together in a large bowl, then spoon a quarter of the marinade into a second smaller bowl and set aside. Add the chicken to the large bowl and leave to marinate for at least 2 hrs, or chill for up to 24 hrs.
• Heat the oven to 200C/180C fan/gas 6 and line a baking tray with foil. Arrange the chicken on the tray, and bake for 30 mins, turning the chicken over halfway through.
• Mix the remaining honey into the reserved small bowl of marinade. Brush half of this over the chicken, then return to the oven for 10 mins more. Turn the chicken over and brush with the rest of the marinade, then bake for another 10 mins. Serve warm or leave to cool completely before packing into a container for a picnic.

COCONUT CHICKEN

Steps:

• Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (longer is better).
• Remove chicken from marinade and grill on barbecue.
• While the chicken is grilling, bring glaze ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat!
• Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

CHINESE COCONUT CHICKEN

Steps:

• For the chicken: Heat oil in a skillet over medium heat and preheat oven to 325ºF. While oil is heating, season chicken with salt and pepper.
• Dip chicken in egg (beaten), then cornstarch, and fry in the oil until lightly golden brown, but not cooked through.
• Remove chicken from pan and place on paper towel-lined plate briefly, cut the chicken breasts into 1-2 inch pieces, then place in a single layer in a baking dish.
• For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar. Pour the sauce over the chicken and bake for about an hour, stirring the chicken every 15 minutes. Once cooked through, let stand for at least 5 minutes to allow the sauce to thicken. Serve immediately over rice or however is desired.