Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, thai sweet chili, soy sauce & citrus chicken. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Thai Sweet Chili, Soy Sauce & Citrus Chicken is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Thai Sweet Chili, Soy Sauce & Citrus Chicken is something which I’ve loved my whole life.
The only ingredient with gluten in this sweet chili sauce recipe is soy sauce. You can easily substitute the soy sauce with gluten free tamari sauce, to make sweet chili sauce gluten free. Using soy sauce or tamari sauce will still make sure this recipe is vegan as well.
To get started with this particular recipe, we have to first prepare a few components. You can cook thai sweet chili, soy sauce & citrus chicken using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Thai Sweet Chili, Soy Sauce & Citrus Chicken:
- Get 1 onion, peeled and chopped
- Prepare 5 cloves garlic, peeled and smashed
- Prepare 3 pounds bone-in chicken pieces
- Prepare 1 cup soy sauce
- Take 1 cup Thai sweet chili sauce
- Get 1/4 cup sugar
- Make ready 1/3 cup apple cider vinegar
- Make ready 1.5 cups water
- Prepare 1 small orange or tangerine
- Get optional: chopped green onions and cilantro for garnish
These ribs were a little too tall for my slow cooker to seal properly so I wrapped the lid up with aluminum foil to trap in the heat and moisture! Stores well for up to a month. Called nam chim kai, use this dipping sauce for appetizers, snacks, finger food or stir fries and barbecues. Also known as Nam Chim Kai in Thai, this sauce is common in Thai, Afghan, Malaysian, and now Western foods.
Instructions to make Thai Sweet Chili, Soy Sauce & Citrus Chicken:
- In a 5 quart or larger pot, place the onions and garlic first. This will keep the chicken skin from sticking to the bottom of the pot.
- Add the chicken, soy sauce, Thai sweet chili sauce, and sugar.
- Then add water and apple cider vinegar.
- Cover, turn heat to medium, and let cook for 15 minutes, stirring once midway.
- If using a tangerine, add the zest of the entire tangerine. If an orange, zest half the orange. Squeeze all the juice of the tangerine or orange into the pot. Turn heat to medium low, cover and simmer another 15 to 30 minutes, depending on the size of your chicken pieces. You'll want to stir two or three times to make sure all the chicken pieces get immersed in the seasoning. - - The wings I used on this day were from very large birds, so I went the full 30 minutes.
- Uncover, turn the heat to low, and simmer another 10 to 15 minutes. - - Transfer to serving dish and sprinkle with chopped green onions and cilantro if you like.
- On this day, I served this chicken with steamed Jasmine rice and Crunchy Soy Slaw. - - Slaw recipe: - - https://cookpad.com/us/recipes/1775722-firstborns-favorite-crunchy-soy-slaw?via=sidebar-recipes - - Enjoy!
It consists of red chili peppers, rice vinegar, garlic, fish sauce, and either sugar or honey. A savory sauce to use as a dip with shrimp or spring rolls, in stir-fries and noodle dishes, even on whole wheat pizza crust instead of typical pizza sauce with feta, sun-dried tomatoes, chicken, and vegetables. Good Asian cooks never run out of rice, soy sauce, ginger and garlic. I'll also throw fish sauce and Thai sweet chili sauce in the mix too. Make the marinade by combining the sweet chili sauce, soy sauce and ginger in a shallow baking dish.
So that’s going to wrap this up with this special food thai sweet chili, soy sauce & citrus chicken recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
