April 29, 2015
Peter Penguin says...
This is some sticky-ass chicken!
- 3 tablespoons groundnut oil
- 6 chicken thighs, on the bone, skin removed
- 2 cloves of garlic, peeled and finely sliced
- 2cm piece of fresh ginger, peeled and finely sliced
- 3 spring onions: 2 finely sliced into rounds, 1 sliced into long diagonal pieces
- 6 tablespoons water
- 1 tablespoon honey
- 5 tablespoons light soy sauce
- ½ a fresh red chilli, finely sliced
- Heat 2 tablespoons of oil in a large wok over a high heat. When hot, add the chicken thighs and brown them all over. This will take approximately 4–5 minutes. Once browned, remove and set aside.
- Reduce the heat to medium and add the remaining oil. Once warmed through, add the garlic, ginger and the 2 finely sliced spring onions. Fry for 2–3 minutes, until just softening. Put the chicken back into the wok and toss to incorporate with the rest of the ingredients.
- Pour in the water, honey and soy sauce. Increase the heat and bring to the boil. Once boiling, put a lid on the wok (if you don’t have a lid big enough, cover it with foil) and cook for 5 minutes.
- Remove the lid and turn the chicken thighs. They should be nicely caramelized in the reduced liquid by now. Continue to cook for another 3 minutes, until the liquid has reduced to a sticky glaze and the chicken thighs have become gloriously dark and glossy. Remove the chicken from the pan and allow to rest for 3 minutes.
- Place the chicken thighs on a serving plate and garnish with the remaining spring onion and the red chilli.