Thai sticky chicken
By: Rachel Allen From: Rachel Allen: Home Cooking
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Thai sticky chicken
- Prep time:
- 10 mins, plus marinating time
- Cook time:
- 40 mins
- Serves:
- 4-6
These sticky chicken pieces are a real treat - enjoy the blend of sweet, sour and salty flavours that is characteristic of Thai cuisine
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Ingredients
- 1.3kg chicken, drumsticks and thighs
- 2 red Chillies, seeds removed and chopped
- 2.5 cm piece of root Ginger, roughly chopped
- 5 cloves Garlic, roughly chopped
- 1 stick Lemon grass, outer skin discarded, roughly chopped
- 15g Coriander, (stalks and leaves), roughly torn, plus a few extra leaves to serve
- 2 tbsp soft light or dark brown Sugar
- 2 limes, juice only
- 3 tbsp Fish Sauce, (nam pla)
Method
1. Using a sharp knife, cut slashes in the chicken drumsticks and thighs and place them in a wide bowl or large food bag.2. Place the remaining ingredients in a food processor and blend to a rough paste. Alternatively, pound the chillies, ginger, garlic, lemon grass and coriander using a pestle and mortar and then stir in the sugar, lime juice and fish sauce and pour over the chicken, tossing to coat.
3. Cover the bowl with cling film or seal the bag and leave to marinate in the fridge for a few hours, or overnight if possible, tossing occasionally. Preheat the oven to 220C/gas 7.
4. Remove the chicken from the fridge about 30–40 minutes before cooking to bring to room temperature. Remove the chicken pieces from the marinade (reserving the marinade) and arrange in a single layer in a roasting tin. Roast in the oven for 35–40 minutes or until the meat is coming away from the bone.
5. Arrange the chicken pieces on a warm serving platter and place the roasting tin on a medium heat on the hob. Pour in the reserved marinade and bring to the boil. Reduce the heat and simmer for a few minutes, stirring with a wooden spoon and scraping the sticky bits from the bottom, until thickened and sticky. Pour the sauce over the chicken, scatter with coriander leaves and serve.
Apdapted from Rachel Allen Home Cooking
(Collins)
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Latest Comment
View all comments (8)Delicious! I made this with just over half the amount of chicken suggested (it was for two of us), but the whole amount of the marinade, which made a lovely amount of sauce. Don't substitute the fish sauce for anything else, it definately adds to the flavour.
I made this last week, didn't have the fish sauce so I used soy sauce and sherry instead. Think i will cook the marinade with the chicken next time. My sauce did not come out very sticky.
I made this chicken for a pot luck gathering, everyone loves it. I did not use the fish sauce, instead I used: 1 tbsp Worchestershire sauce 2 tbsp water 2 tsp salt
We all loved this even the kids couldn't get enough! the fish sauce was very strong smelling though, not as bad when cooked!
If you've never used Nam Pla before, beware it can be rather shockingly fishy. It just stunk out my whole house.
Marinated the chicken for two days.......stunning, I don't normally enjoy chicken legs.....until now !!!