STICKY THAI CHICKEN
These sticky Thai chicken thighs are the perfect weeknight dinner. Ready in just 30 minutes, full of delicious flavor and better than takeout!
Provided by Gina Matsoukas
Categories Main Dishes
Time 30m
Number Of Ingredients 14
Steps:
- Combine all ingredients for the sauce in a small bowl and whisk together, set aside.
- Preheat oven to 400 degrees.
- Season chicken liberally with salt and pepper.
- Place an ovenproof heavy bottomed skillet on the stove top over medium-high heat.
- Add the coconut oil to the skillet.
- Once melted, place the chicken thighs skin side down into the skillet and cook until browned, about 3 minutes.
- Flip the thighs, cook for another 2 minutes.
- Pour the sauce into the skillet coating both sides of the chicken in it. Arrange the chicken skin side up in the skillet and place in the oven to finish cooking, about 15 more minutes until skin starts to turn golden brown and crispy.
- Remove from oven, garnish with cilantro and peanuts and serve with cooked rice.
Nutrition Facts : Calories 284 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 13 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 751 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
STICKY THAI MEATBALLS
These thai meatballs are incredibly juicy and packed with flavor. The key ingredient is a few spoonfuls of thai green curry paste which adds all the flavor. And then these are tossed in a sweet sticky sauce that balances the spice. They can be baked and made ahead so all you have to do in the end is toss them in the sauce and serve.
Provided by Richa
Categories Snacks & Appetizers
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 220C/430F
- Combine all the ingredients for the meatballs except ground beef in a bowl and mix well. Once the aromatics are well combined with the breadcrumbs, add the ground beef and lightly mix together. Adding the beef right in the end ensures that the flavors are mixed well and don't sit around in lumps.
- Form the mixture into 20-22 lime sized balls and place them on a baking tray. Bake for 20-25 minutes till they are cooked through, and slightly brown.
- For the sauce, whisk everything together in a bowl and add it to a wok. Heat for a few minutes till the mixture thickens. Toss the meatballs in the sauce and serve hot.
Nutrition Facts : Calories 338 kcal, Sugar 10 g, Sodium 924 mg, Fat 19 g, SaturatedFat 7 g, Carbohydrate 23 g, Fiber 1 g, Protein 19 g, Cholesterol 86 mg, ServingSize 1 serving
STICKY THAI CHICKEN WINGS
Sticky Thai Chicken Wings glazed with a sticky sauce infused with authentic Thai flavours you most probably already have on hand in the kitchen! Weight Watchers Smart Points; 8 per generous serve
Provided by Karina
Categories Dinner
Time 40m
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F (200°C). Lightly spray a large baking tray with cooking oil spray; set aside.
- To prepare the glaze, combine all of the glaze ingredients in a small bowl or jug; whisk until combined. Pour half of the sauce into a small saucepan and reserve for later.
- Trim any excess skin off of the wing edges. Season with salt to taste. Place the wings on the prepared baking tray; pour the sauce over the wings and toss to coat evenly. Arrange the wings in a single layer and bake for 10-15 minutes.
- While the wings are in the oven, bring the remaining glaze to a simmer on low-medium heat, until the sauce bubbles up and begins to thicken (it should take about 5 minutes).
- Once the chicken wings are cooked on the one side, rotate each piece and bake again for an extra 10 minutes. Change oven settings to grill (or broil) on a medium-high heat setting; baste wings with half of the ready-made glaze and allow to crisp up for a further 5 minutes. They will look golden and shiny from the glaze.
- Once the wings are golden, remove them from the oven and baste again with glaze. Garnish with the cilantro, onion slices, chilli flakes and sprinkle with salt (if needed). Serve with any remaining glaze for dipping!
Nutrition Facts : Calories 310 kcal, Carbohydrate 19 g, Protein 20 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 77 mg, Sodium 561 mg, Sugar 16 g, ServingSize 1 serving
CRISPY SESAME CHICKEN WITH A STICKY ASIAN SAUCE
Crispy Sesame Chicken with a Sticky Asian Sauce - tastier than that naughty takeaway and super simple to make. Sweet, salty, crispy, sticky and a little bit spicy - it covers all the bases for one of these meals that everyone polishes off. Its a real family favourite!
Provided by Nicky Corbishley
Categories Dinner
Time 30m
Number Of Ingredients 20
Steps:
- Heat the oil in a wok or large frying pan until very hot.
- Whilst the oil is heating, place the egg in one shallow bowl and the cornflour in another shallow bowl. Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together.
- Dredge the chicken in the cornflour, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as it's no more than 3 chicken breasts). Remove from the pan and place in a bowl lined with kitchen towels.
- Add all of the sauce ingredients to the hot wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes). Add the chicken back in and toss in the sauce to coat. Cook for 1-2 minutes.
- Turn off the heat and divide between four bowls. Serve with boiled rice and top with sesame seeds and spring onions.
Nutrition Facts : Calories 542 kcal, Carbohydrate 47 g, Protein 26 g, Fat 28 g, SaturatedFat 4 g, Cholesterol 136 mg, Sodium 1915 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
THAI STICKY CHICKEN FINGERS
Gluten-Free Thai Sticky Chicken Fingers are crunchy, sticky, and irresistible - perfect for game day!
Provided by Iowa Girl Eats
Categories entree
Yield Makes 20-24 chicken fingers
Number Of Ingredients 17
Steps:
- Line 2 baking sheets with foil then spray very well with nonstick spray and set aside.
- Whisk eggs and milk in a shallow dish. Add 1/2 cup almond slices to a food processor then process until mostly fine crumbs and then pour into another shallow dish. Add Rice Chex to food processor then process until fine crumbs and then add to almond crumbs. (Alternatively you could add Rice Chex to a large Ziplock bag then pulverize by rolling over the bag with a rolling pin.) Season almond + bread crumb mixture lightly with salt and pepper.
- Add flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a large Ziplock bag then toss with chicken fingers until well coated. In batches, shake excess flour from chicken fingers then dunk into egg mixture, and then roll in almond + bread crumb mixture, pressing to make sure crumbs stick. Place onto prepared baking sheets then refrigerate for 20-30 minutes to let breading fully adhere - don't skip this step or breading will fall off. Preheat oven to 425 degrees.
- Spray tops of chicken fingers with extra virgin olive oil or nonstick spray then bake for 10 minutes. Flip then spray tops of chicken fingers again with nonstick spray. Place back into the oven, flipping and rotating baking sheets, and then bake for 7-9 more minutes or until chicken fingers are golden brown and cooked through.
- Meanwhile combine ingredients for sauce in a small saucepan then bring to a boil over medium-high heat. Lower heat to medium then cook until sauce is reduced and slightly thickened, 5-6 minutes. Pour into a wide bowl then dunk baked chicken fingers into sauce using tongs and place back onto baking sheets. Bake for 4-5 more minutes, watching closely to avoid burning, then serve sprinkled with remaining 1/4 cup sliced almonds and chopped cilantro.
STICKY THAI SESAME CHICKEN RECIPE
These Sticky Thai Sesame Chicken thighs are smothered in a sticky sauce before being baked to perfection. A little bit sweet, a little bit salty, 100% easy!
Provided by The Wanderlust Kitchen
Categories Main Dish
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees Fahrenheit. Heat the sesame oil in a large nonstick skillet over medium-high heat.
- Once the oil is shimmering, add the chicken thighs, smooth side down, and cook until browned (3-5 minutes). Transfer the browned chicken to a 2 1/2 quart or larger baking dish (a 9x9 square pan will work just fine).
- Turn the stove top heat down to medium and add the water, fish sauce, and sugar to the pan. Boil the sauce for 5 minutes, until thick and sticky. Pour the sauce over the chicken and transfer the dish to the oven. Bake uncovered until chicken is cooked through (about 30 minutes), basting once halfway through the cook time.
- OPTIONAL: Remove cooked chicken from the dish and transfer the cooking liquid back to the pan on the stove. Set the heat to medium and boil the sauce until it has reduced to a syrupy consistency (about 10 minutes). Pour the sauce over the chicken and serve garnished with sesame seeds.
Nutrition Facts : ServingSize 1 serving, Calories 527 kcal, Carbohydrate 25 g, Protein 56 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 273 mg, Sodium 1110 mg, Fiber 1 g, Sugar 22 g, UnsaturatedFat 17 g
STICKY CHICKEN
An easy recipe for when you're in a rush! Delicious with a green salad and French fries.
Provided by Trisch Rosema
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Yield 5
Number Of Ingredients 9
Steps:
- Place chicken pieces in a shallow casserole dish.
- Mix together oil, ketchup, chutney, garlic, salt, black pepper, pepper sauce, and lemon juice. Pour over chicken pieces.
- Bake at 400 degrees F (205 degrees C) for 20 minutes. Reduce heat to 325 degrees F (165 degrees C). Bake a further 30 minutes, or until pieces are tender and cooked through.
Nutrition Facts : Calories 810.4 calories, Carbohydrate 18.6 g, Cholesterol 224.3 mg, Fat 56.3 g, Fiber 1.3 g, Protein 56.6 g, SaturatedFat 14.4 g, Sodium 997 mg, Sugar 15 g
HOW TO MAKE THAI STICKY RICE (วิธีทำ ข้าวเหนียว)
This is a recipe for how to make Thai sticky rice (วิธีทำ ข้าวเหนียว). The best way to make it, is to soak raw sticky rice in water overnight, allow it to sit, then steam it for about 15 minutes. You'll have beautiful fluffy and delicious sticky rice. Read the recipe below, and watch the video here.
Provided by Mark Wiens (eatingthaifood.com)
Categories How to make sticky rice (Thai style)
Time 10h15m
Yield 1 kilo
Number Of Ingredients 2
Steps:
- The night before you want to cook sticky rice, take your raw sticky rice, place it into a bowl or plastic tub, submerge in water, and allow to soak room temperature overnight. Alternatively, you can soak for at least 4 - 5 hours, but overnight is best.
- Take the sticky rice out of the water (and the grains should be softer and a little swollen), and place into a bamboo steamer, or any type of steamer. Cover the steamer with either a lid, or you can do what I did and cover the basket with a cloth, then a metal lid - just to keep all the steam within the rice.
- Add water to a pot with the steamer over the pot (just make sure the water doesn't touch the sticky rice), and once the water comes to a boil, steam for 15 - 20 minutes (usually 15 minutes for me is perfect) on a medium heat.
- After 15 minutes take off the lid carefully, because it will be very hot, and just grab a taste test of the sticky rice to make sure it's soft and fluffy. If it's still a little crunchy, steam for a few more minutes, but if it's good to go, turn off the heat and either eat immediately, or transfer to some sort of airtight container or basket to hold until you're ready to eat.
- Enjoy Thai sticky rice while it's hot and fresh.
EASY THAI CHICKEN
So sticky, so tender, so moist and just packed with so much flavor. And it's an easy peasy weeknight meal, made in 30 min or less!
Provided by Chungah Rhee
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Stir in chili sauce mixture. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with peanuts and cilantro, if desired.
BETTER-THAN-TAKEOUT STICKY CHICKEN
Stop calling for takeout or going to the mall food court and make this AMAZING sticky chicken at home in 15 minutes!! So EASY with the perfect balance of sweet and spicy with plenty of sticky sauce!!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 20m
Number Of Ingredients 15
Steps:
- To a medium bowl, add all the ingredients, and whisk to combine; set aside.
- Add the egg to a small bowl, the flour to a separate shallow bowl, and the 1/3 cup corn starch to another shallow bowl.
- Add the chicken to the egg bowl (I add it all at once and smoosh it around with my fingers), pick it up and transfer it to the flour bowl and coat it with flour (doesn't have to be 100% completely and perfectly coated), pick it up and transfer it to the corn starch bowl and coat it with corn starch.
- To a large skillet, add the oil, add the chicken, and cook over medium to medium-high heat for about 7 minutes, or until the chicken is seared, lightly browned on the outside, and cooked through.
- Reduce the heat to medium, add the sauce to the skillet, and stir to combine.
- In a small bowl, add 1 1/2 tablespoons cornstarch, 2 tablespoons of cold waer, and stir to combine. This is called a slurry. Add the slurry to the skillet and stir to combine.
- Stir the sauce nearly continuously for about 5 minutes, or until the sauce has thickened up as much as desired, allowing it to boil gently as your stir.
- Optionally, evenly garnish with green onions and/or sesame seeds and serve immediately. Chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Nutrition Facts : Calories 774 calories, Carbohydrate 79 grams carbohydrates, Cholesterol 191 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 59 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1580 grams sodium, Sugar 48 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
THAI STICKY CHICKEN
Delicious! Could be used as an appetizer for a larger group. Prep time does not include marinating time, so allow time for that.
Provided by PalatablePastime
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Trim chicken of excess skin and fat; hack into smaller pieces (about 4-5 per quarter) with cleaver.
- Mix together marinade ingredients and pour over chicken in a large ziplock bag or shallow dish, coating chicken completely.
- Remove excess air from bag, and refrigerate for several hours; if using dish, stir occasionally to mix marinade on meat.
- Preheat oven to 375 degrees F.
- Bake chicken skin side up in a preheated oven for 30 minutes; then top with sauce and sprinkle with chopped peanuts, and bake 20 minutes more.
- Serve with hot rice or Asian noodle dishes.
Nutrition Facts : Calories 686.3, Fat 43, SaturatedFat 10.9, Cholesterol 235.7, Sodium 2804.6, Carbohydrate 16.2, Fiber 1.6, Sugar 11.8, Protein 57.6
STICKY THAI CHICKEN WINGS
Provided by Taylor
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Place wings on baking sheet.
- Bake in preheated oven for 20 minutes.
- Meanwhile, make the sauce.
- Combine honey, soy sauce, Thai Chili sauce, lime juice, Sriracha, garlic, and water in saucepan over medium-high heat.
- Bring to a boil, then reduce to a simmer.
- Let simmer for 10 minutes.
- Remove from heat.
- After wings have cooked for 20 minutes, toss with 1/2 cup of the sauce.
- Bake wings another 10-15 minutes, until they are looking crispy.
- To get them even crispier, turn on broiler for 1-2 minutes, watching carefully.
- Toss with remaining sauce, then top with green onions and cilantro.
- Enjoy!
STICKY CHICKEN MEATBALLS
Provided by Colleen Kennedy
Time 16m
Number Of Ingredients 15
Steps:
- Cut chicken breasts into large chunks, place in food processor and pulse 4-5 times until ground.
- Add in scallions, garlic paste, salt, pepper, breadcrumbs and sesame oil and pulse a couple of times until combined.
- Form into balls about 1 inch in diameter.
- Combine the sauce ingredients in a saucepan. Bring to a simmer, whisking often. Remove from heat.
- in a nonstick frying ban, heat a small amount of oil and saute meatballs until browned. Adding additional oil as necessary (start with 1-2 TBS).
- Transfer meatballs to the pan with the sauce, bring to a simmer for a few minutes until meatballs are cooked through.
- Serve over rice and enjoy!
THAI MEATBALLS WITH PEANUT SAUCE
Sticky Thai Meatballs with Peanut Sauce is an easy Baked Chicken Meatballs recipe which is tosed in a sweet and sticky Thai Peanut Sauce and served with Jasmine Rice.
Provided by Anjali
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Combine all the Meatballs ingredients in a bowl. Lightly flour your hands and roll 1 tablespoon size of the mixture into Balls. Place them on a greased baking dish. Bake @420F or 220C for 20-22 minutes.
- In a mixing jar combine all the sauce ingredients. Pour this in a skillet. Simmer over low heat and whisk until the Peanut butter melts. Allow the sauce to simmer over low heat for 2-minutes or until the sauce thickens and gets sticky.
- Toss the baked Meatballs with the Sauce. Garnish with chopped green onions. Serve over a bed of steamed jasmine rice.
Nutrition Facts : Calories 570 kcal, ServingSize 1 serving
THAI STICKY CHICKEN & RIBS
Marinate this Thai street food favourite the night before for maximum flavour
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 2h
Number Of Ingredients 19
Steps:
- To make the marinade, put the chillies, coriander stalks, garlic, ginger, turmeric, soy sauce, fish sauce, sugar and honey in a food processor. Whizz to a rough paste. Cut each chicken thigh into 2 pieces down the side of bone (so one side keeps the bone). Put all the chicken and ribs in a ceramic dish or suitable plastic container and pour over the marinade. Turn the meat over so it is coated, cover and put it in the fridge until needed (up to 24 hrs).
- Make the sauce. Put the sugar in a pan with 250ml water, bring to the boil, simmer for a few mins to make a sugar syrup, then stir in garlic, vinegar, lime juice, fish sauce and chilli. Cool, then stir in coriander. Will keep for 24 hrs in the fridge.
- Heat oven to 160C/140C fan/gas 3. Lift the ribs into a baking dish, cover with foil and put in the oven for 1 hr. Add the chicken pieces around the ribs, turn up the oven to 200C/180C fan/gas 6 and cook, uncovered, for 20 mins or so until the chicken is cooked through. By now the surface of the ribs and chicken should be quite brown and the marinade slightly sticky; if it isn't, put the lot under the grill - but keep an eye on it.
- Cut the ribs into sections and pile onto a platter with the chicken, drizzle over some sauce and serve the rest alongside with the salad and some steamed rice.
Nutrition Facts : Calories 533 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Protein 35 grams protein, Sodium 3.33 milligram of sodium
STICKY BAKED THAI CHICKEN MEATBALLS
These Sticky Baked Thai Chicken Meatballs are juicy, tender and bursting with savory flavor. Baked for convenience and coated in a sticky, slightly sweet Thai sauce, these meatballs are perfect for game day, as an appetizer when entertaining, or for dinner!
Provided by Cheyanne Holzworth
Categories Appetizer entree Snack
Time 45m
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper for easy cleanup.
- Make the meatballs: In a large bowl combine the chicken, panko, 2 cloves of garlic, 1 tablespoon of ginger, scallions, jalapeno, lemongrass, cilantro, fish sauce and curry paste. Season with ½ teaspoon salt and ¼ teaspoon pepper. Use your hands or a rubber spatula to gently mix until just combined. Do NOT overmix.
- Using wet hands to prevent sticking, roll the chicken mixture into golf ball-sized balls (about 2 tablespoons mixture each). If the mixture is too wet, add 1 tablespoon of panko, at a time, to the mix until it is easier to shape. Transfer meatballs to prepared baking sheet.
- Bake for 20-25 minutes, or until an instant read thermometer inserted into a meatball reads 165 degrees F.
- MEANWHILE, make the sauce: In a skillet, or wok, combine all the sauce ingredients, plus remaining 2 cloves of garlic and tablespoon of ginger. Whisk to combine. Place pan over medium heat and bring to a gentle simmer. Reduce heat to medium-low and cook for about 5-7 minutes, or until sauce is thickened. Turn heat off, but keep pan on burner to keep warm.
- To serve: When meatballs are done cooking, transfer them to the skillet and gently toss to coat. Serve immediately with optional garnishes. Enjoy!
Nutrition Facts : Calories 218 kcal, Carbohydrate 11 g, Protein 21 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 97 mg, Sodium 868 mg, Sugar 7 g, ServingSize 1 serving
STICKY THAI CHICKEN
Sweet, spicy, sticky and juicy! These are so easy to make, they will become a go to weeknight dinner!
Provided by Pam Greer
Categories Main Course
Time 50m
Number Of Ingredients 9
Steps:
- Preheat the oven to 425. Optional - spray oven proof skillet with cooking spray.
- Trim off excess fat and skin from the thighs. Pat dry and season on both sides with salt and pepper. Place in the skillet.
- In a small bowl, whisk together the red pepper flakes, brown sugar, fish sauce, soy sauce and grated ginger. Pour over the chicken and turn the chicken to coat.
- Place the skillet in the oven and roast skin side down for 30 minutes. Turn the chicken over and roast for 15 more minutes.
- Optional - for more color and caramelization you can broil the chicken for 2-5 minutes, but do not walk away!
- Serve garnished with cilantro.
Nutrition Facts : Calories 560 kcal, Carbohydrate 15 g, Protein 39 g, Fat 38 g, SaturatedFat 10 g, Cholesterol 221 mg, Sodium 2131 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
STICKY THAI CHICKEN MEATBALLS
Provided by Bakersbeans
Time 31m
Number Of Ingredients 20
Steps:
- Preheat oven to 450F. Spray a baking sheet with cooking oil.
- Combine chicken through fish sauce in a bowl and gently well. Roll into walnut sized meatballs and place on parchment lined baking sheet.
- Bake for 8 minutes, then turn the meatballs over and cook another 8 minutes until done. Place on a platter and cover with tin foil until ready to serve.
STICKY THAI CHICKEN RECIPE
Sticky thai chicken with step by step pictures. Thai chicken goes well with sticky rice.
Provided by Aarthi
Categories Appetizer
Time 1h
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C(400°F).
- Cut slashes in the chicken and set this aside.
- Blend the ingrediants given for marinate till smooth.Pour this in the chicken pieces and marinate over night.
- Remove this and place in the baking tray and drizzle with a tsp of oil over it.
- Bake it for 30-40 min in a preheated oven till golden and cooked.In the last 10 min set the oven to a grill mode and grill it till golden and chared..
- Remove the roasted chicken to a plate and put back the plate in the oven and let the sauce turn sweet ans sticky..Pour the sauce in a plate or over the chicken and serve..
- Serve hot with a squeeze of lemon juice.
STICKY THAI CHICKEN
These thighs get a dark golden, sticky coating that is irresistible. Adapted from "The Instant Cook," by Donna Hay.
Provided by gailanng
Categories Chicken Thigh & Leg
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet over medium-high heat, heat the oil, chili peppers and ginger; cook 1 minute.
- Add the lime juice, fish sauce and brown sugar and cook, stirring, for 1 minute.
- Add the chicken and cook for 8 minutes, then increase the heat to high, turn the chicken and cook another 5 minutes, or until it is golden, sticky and cooked through. Watch carefully and adjust the heat so the sauce doesn't burn. Sprinkle with cilantro.
More about "sticky thai chicken food"
CHERRY ON A CAKE: STICKY THAI CHICKEN
From cherryonacake.blogspot.com
Author ZurinEstimated Reading Time 2 mins
STICKY THAI CHICKEN WINGS RECIPE | SAMINA JALIL | …
From masala.tv
Servings 6Estimated Reading Time 2 minsCategory All RecipesTotal Time 50 mins
AMAZING THAI CASHEW CHICKEN RECIPE - EATING THAI FOOD
From eatingthaifood.com
4.8/5 (74)Category Stir FryCuisine ThaiTotal Time 30 mins
STICKY THAI CHICKEN - THE WASHINGTON POST
From washingtonpost.com
THAI SIDE DISH RECIPES - THE SPRUCE EATS
From thespruceeats.com
SWEET AND SPICY THAI CHICKEN - CREME DE LA CRUMB
From lecremedelacrumb.com
5/5 (26)Total Time 40 minsCategory Main CourseCalories 463 per serving
- Combine all ingredients in a jar. Cover tightly, shake vigorously. Chill at least 1 hour or up to overnight.
- Combine chicken and reserved glaze in a skillet over medium heat. Cook 5-8 minutes (depending on the thickness of the chicken pieces).
SWEET AND STICKY THAI CHICKEN WINGS - COOKS WELL WITH OTHERS
From cookswellwithothers.com
Ratings 2Servings 4Cuisine AmericanCategory Appetizer, Main Course
- Put the chicken wings into a gallon size plastic bag. Add the soy sauce, lime juice, garlic powder, and brown sugar. Close the bag and massage it until the marinade is evenly mixed. Put in the fridge to marinate overnight, turning and massaging the bag a few times.
- Combine all of the glaze ingredients in a saucepan, bring to a boil, reduce heat and simmer for 10 minutes, whisking often.
- Remove chicken wings from the marinade. Bake or smoke the chicken wings according to these directions. Use a thermometer to make sure they are at 170 degrees.In the oven: Place wings on a lined baking sheet and put in a 400 degree oven for 45 minutes, flip them halfway through. Brush the glaze on the wings and bake an additional 5 to 10 minutes.In the smoker: Place the wings in a smoker set to 250 degree for 2 and a half hours. Flip them them halfway through. Brush the glaze on the wings and smoke for an additional 10 to 15 minutes.Serve with more glaze on the side, top with peanuts or green onions if desired.
7 STICKY RICE THAI FOOD YOU MUST TRY! – TAKEMETOUR'S BLOG
From blog.takemetour.com
Estimated Reading Time 4 mins
- Grilled pork (Khao Niew Moo Ping) Grilled pork stick freshly grilled on the sidewalk in Bangkok. I am absolutely sure you will not be able to resist that delicious smell.
- Fried chicken (Khao Niew Gai Tod) Chicken fermented in secret sauce mixture, coated the chicken with tasty flour coating, and fried them in hot oil. Grab hot, crispy chicken from the street vendor and eat them with a bag of warm sticky rice.
- Papaya salad (Khao Niew Som Tum) Many of you guys should already be familiar with spicy papaya salad (som tum) but have you tried eating som tum with sticky rice before?
- Shredded pork (Khao Niew Moo Foi) Shredded pork fried in coconut sugar sauce is a local street food that Thai people love. Normally, shredded pork with sticky rice will be topped with fried sliced shallots and served in a banana leaf wrap.
- Grilled egg sticky rice (Khao Jee) This snack is actually from Northeastern part of Thailand but right now, it can be enjoyed at many traditional markets in Thailand where there is a big population of Northeastern Thai community around the market.
- Thai mackerel (Khao Niew Pla Tu) Have you tried fried Thai mackerel before? Thai people normally fried them up so that the skin is very crispy and the meat is so juicy and sweet.
- Grilled chicken (Khao Niew Gai Yarng) Don’t really want fried chicken? How about grilled chicken on the street then? Grilled chicken marinated in secret sauce overnight, then the chicken is grilled over the grill rack until the skin turn brown.
THAI STICKY DRUMSTICKS RECIPE | ZARNAK SIDHWA | MASALA TV
From masala.tv
Servings 6Total Time 50 minsCategory Chefs
STICKY RICE THAI FOOD AND BAR IN TUGUN - RESTAURANT REVIEWS
From restaurantguru.com
4.7/5 (270)Cuisine Thai, Asian
STICKY THAI CHICKEN - CHANTAL LASCARIS
From chantallascaris.co.za
Estimated Reading Time 1 min
EASY SUPPER: STICKY THAI CHICKEN | VANCOUVER SUN
From vancouversun.com
Estimated Reading Time 3 mins
THAI-STYLE FRIED CHICKEN - GAI TOD (ไก่ทอด) - SHESIMMERS
From shesimmers.com
Estimated Reading Time 9 mins
STICKY THAI CHICKEN | SHE.TIPS
From she.tips
THAI CHILI STICKY CHICKEN SCALLION PANCAKE TACO - KIKKOMAN ...
From kikkomanusa.com
STICKY RICE THAI FOOD - PINTEREST
From pinterest.ca
STICKY THAI CHICKEN - FOOD NEWS
From foodnewsnews.com
STICKY THAI-STYLE CHICKEN WINGS. | RECIPE | FOOD, RECIPES ...
From pinterest.ca
STICKY THAI CHICKEN RECIPE | RECIPE | CHICKEN RECIPES ...
From pinterest.com
MENU - THAI FOOD, LAO FOOD - STICKYRICE RESTAURANT
From stickyrice.me
THAI FOOD MADE EASY | STICKY RICE, CRISPY CHICKEN, FRIED ...
From thaifoodmadeeasy.com
STICKY THAI CHICKEN - DELICIOUS & EASY BY ARDUANA
From deliciousbyarduana.com
AUTHENTIC CHICKEN PAD THAI – THE STICKY KITCHEN
From the-sticky-kitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love