Kitchen Guy's
Sweet and Spicy Sticky Chicken

Contact Chef Jim Gray

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Here's what you need:

1/2 cup dark brown sugar
1/4 cups fish sauce
1/3 cup water
3 Tbsp. rice wine vinegar
2 Tbsp. soy sauce
1 Tbsp. minced fresh ginger
1 large garlic clove, minced

1/2 tsp. black pepper
1/2 tsp. crushed red pepper flakes
1 Tbsp. peanut oil
3 green onions, white and green parts thinly sliced
8 large chicken thighs, skinless, fat removed
cilantro for garnish


Here's how to make it:

Whisk together the brown sugar, fish sauce, soy sauce, water, rice vinegar, ginger, garlic, black pepper and crushed red pepper flakes.

Heat the oil in a large frying pan over medium heat. Add the green onions and cook until soft. Add the thighs and the brown sugar mixture. Turn the heat to high and bring to a boil, then reduce the ehat to low and simmer, turning the thighs occasionally until cooked, about 25 to 30 minutes.

Remove the thighs to a plate and cover to keep warm. Increase the heat to high and reduce the sauce by half or until it is slightly thickened and resembles bubbling caramel. Serve the chicken with the sauce, over rice, garnished with cilantro.

Send your questions and comments to me at chefjim@kitchenguy.biz