This dish is really popular with kids and also, my friend Scott who has been making this one since I posted it on my first blog. This one cooks super fast, so the key here is to have everything prepped and on hand before you start cooking. You will want to have your rice and vegetables prepared prior to the start of the dish.
TO PREP: Once everything is prepped this dish goes fast, so you will want everything ready and on hand. Use your largest, heaviest bottom wok or frying pan you have. Grate ginger with box grater or hand grater. Half then de-seed and devein your hot peppers (you may want to use gloves for this). Know your peppers – if you are heat sensitive or serving to kids – err on the side of caution. The sugar in the dish will also tamp the heat to some extent. In a separate bowl, mix the sugar, fish sauce and lime juice and set aside. In a third bowl or plate, have the chicken ready to go. Have a large plate by the pan, ready. TO COOK: Heat a thin coat of oil to coat pan over medium-high heat. Add the chilis & ginger and cook for only one minute, until just fragrant. Add the lime juice, fish sauce and brown sugar and cook. The original recipe calls for one minute. This depends on the size of your pan, the larger the pan, the quicker this will bubble up. Be careful not to the let sugar burn. Let the sauce bubble and thicken, this will take anywhere from 1 - 4 minutes. If you have a smaller pan, you will likely need to cook this closer to the 4 minute mark. Add the chicken. The chicken will release moisture, thinning the sauce. Cook until no longer pink. Give the chicken a few swirls around to thoroughly coat and then remove with a slotted spoon and put on plate to rest. Chicken will continue to cook off-heat but do not let anyone steal a piece at this stage (especially if your chicken is cubed) as it is not ready for consumption. I’m thinking of my husband, who is a totally going to give himself food poisoning one of these days. Stir sauce in pan over medium-high heat and render down until it really caramelizes and thickens. This is what gives it the delicious stickiness. The sauce should coat the back of your spoon. Toss in nuts if using. Add chicken back into the pan. Toss to coat and cook through, until golden and sticky – careful not to overcook. Off heat, top with the cilantro or scallions. Don't drink and stir fry, it goes too fast. To reduce the heat of the dish, devein and deseed the hot peppers. Make the rice and vegetable (I often serve with simple steamed broccoli) ready before you start cooking.
Ingredients
Instructions
Notes
SIZZLING STICKY THAI CHILE CHICKEN
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My kids go apesh** when i make this. Mine is always a little darker and stickier, and I end up using cornstarch to thicken it up a bit… but you literally can’t screw it up. I’ve accidentally made it crazy spicy before though and my kids wouldn’t touch it. MORE FOR ME
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