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Categories:Viewed: 65 - Published at: 7 years ago
Ingredients
- 1 3-pound to 4-pound chicken, cut up and trimmed of excess fat
- 3 tablespoons soy sauce
- 1 to 2 tablespoons minced garlic
- 1 to 2 tablespoons minced ginger
- 1 to 2 teaspoons crushed dried chili flakes
- 1 tablespoon corn oil
- Lime wedges, optional
- Chopped cilantro leaves for garnish
- 1/4 cup sugar, optional
- 2 tablespoons nam pla (Thai fish sauce), optional
Method
- Place chicken in a large bowl with soy sauce, 1 tablespoon each of garlic and ginger and 1 teaspoon chili flakes.
- Toss well to coat.
- Chicken may be covered and refrigerated for up to a day.
- Put oil in a large, deep nonstick skillet over medium-high heat.
- Remove chicken from marinade, and add, skin-side down, to hot oil.
- Brown well on both sides, then lower heat, and cook until chicken is cooked through, about 25 minutes.
- At this point, chicken can be served with lime wedges and cilantro, if you wish.
- For Vietnamese-style chicken, remove chicken from pan, then turn heat to low, and add sugar, another tablespoon each of garlic and ginger and another teaspoon of chili, along with 2 tablespoons water.
- Raise heat to high and cook, stirring occasionally, until sugar melts and sauce thickens and foams.
- Add nam pla and any juices accumulated around the reserved chicken, and cook a minute more, then return chicken to pan, and cook, turning pieces until they are nicely glazed and chicken is hot.
- Remove from skillet, spoon sauce on top, garnish with lime and cilantro, if you wish, and serve.
